- 800g beef bones (knuckle bones work well)
- 2 carrots, chopped
- 2 onions, sliced
- 2 sticks celery, sliced
- 3 cloves garlic
- 4 sprigs fresh thyme
- spray oil
- 8 mixed peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
- 4 sprigs fresh parsley
1 Preheat oven to 200°C. In a baking dish place bones and in another arrange vegetables, garlic and half of the thyme. Spray with oil. Cook both for 35 minutes or until bones are browned and vegetables are golden.
2 In a large pot, place bones and veges with peppercorns, bay leaves and remaining herbs. Cover with water.
3 Bring to the boil and skim off any foam. Reduce heat and simmer for just over two hours, skimming as necessary.
4 Strain into a large bowl, leave to cool and place in fridge to chill.
5 Remove any fat that has formed on the surface. Divide into even portions, label and freeze or chill.
Make it low FODMAP: Swap onions for 2 cups sliced leek leaves, limit celery to one stick, and swap garlic for 2 tablespoons of garlic infused oil.
Tips for making homemade stock
- Use a deep pot to ensure bones and vegetables are completely immersed.
- Add cold water, not hot water, to your pan as this ensures the stock cooks slowly and evenly.
- Use bones only, as a classic stock flavour is derived from bones and not from the meat.
- For a beef stock, brown the bones in the oven first to give more depth of flavour.
Two key processes
Skimming: When stock comes to the boil, use a slotted spoon to remove the foam that floats to the top. Skimming allows for a clear stock and more concentrated flavour.
Straining: Once stock has been cooked, strain it through a fine sieve or clean tea towel and cool as quickly as possible.
Store in airtight containers, either in the fridge for five days or freeze in an airtight container for up to three months. Label all stocks clearly with the flavour and date made.
If you are cooking smaller amounts of food, you can make stock cubes by pouring into ice trays.
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