A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Preheat oven to 375°F. Place the beef bones and vegetables on a baking sheet and roast for an hour and a half.
Transfer bones and vegetables to a large stock pot, add the herbs along with 10 litres of water and bring to a boil. Reduce heat and simmer for a minimum of 8 hours. If you have an electric stove, feel free to slowly simmer overnight on a very low setting.
Once the stock is finished, strain and discard solids. You should have about 6 litres of stock. Depending on what you’re using the stock for, you may want to concentrate the flavours further by reducing even more.
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Directions
A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Preheat oven to 375°F. Place the beef bones and vegetables on a baking sheet and roast for an hour and a half.
Transfer bones and vegetables to a large stock pot, add the herbs along with 10 litres of water and bring to a boil. Reduce heat and simmer for a minimum of 8 hours. If you have an electric stove, feel free to slowly simmer overnight on a very low setting.
Once the stock is finished, strain and discard solids. You should have about 6 litres of stock. Depending on what you’re using the stock for, you may want to concentrate the flavours further by reducing even more.
