Beef stock

Beef stock

By
From
The Real Food of China
Makes
3 litres
Photographer
Leanne Kitchen

Brown beef stock isn’t exactly Chinese, but as ex chefs we think there are occasions when nothing but a good homemade beef stock will do. Although the cooking time may seem daunting, the stock doesn’t require much hands-on ‘work’ as such. Don’t let it boil hard or it will go cloudy, and do skim all the fat off at the end. All stocks freeze well, so you can make a batch and have some on hand for when you need it.

Ingredients

Quantity Ingredient
3.5kg meaty beef bones
3 onions, coarsely chopped
2 carrots, coarsely chopped
2 heads garlic, halved crosswise
80ml vegetable oil

Method

  1. Preheat the oven to 180°C. Put the bones, onions, carrots and garlic in a single layer, if possible, in a large roasting tin, then drizzle with the oil. Roast for about 1 hour and 10 minutes, turning the bones once, or until the bones and vegetables are browned.
  2. Transfer to a stockpot and add about 4 litres cold water, or enough to just cover. Bring slowly to a simmer, skimming off the impurities that rise to the surface. Reduce the heat to low and simmer gently for 8 hours, adding a little extra water if the level falls below the bones too much.
  3. Strain the stock into a large container or bowl, discarding the solids. Leave to cool, then skim the fat from the top. The stock will keep, stored in an airtight container in the fridge, for 3–4 days, and up to 8 weeks in the freezer.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again