Beef Stock

Name: Beef Stock
Yield: Makes 3 litres
Ingredients: 1 sprig thyme; 2 teaspoons black peppercorns; handful of parsley; 1 large carrot; 2 brown onions, chopped; 5 tomatoes; 500 ml red wine; 2 kg veal knuckles; 1 kg split shanks; 1 kg beef bones

Preparation info

Makes
3 litres

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A rich stock made from roasted beef bones, shanks and veal knuckles that forms the basis of good sauces and soups and gives a great depth of flavour.

Ingredients

1 kg beef bones
1 kg split shanks
2 kg

Stock
Gluten-free

Method

Preheat the oven to 200°C. Place the bones in a baking dish and brown in the oven for 30 minutes. Transfer the bones to a large stockpot (there should be room to spare). Remove any fat from the baking dish and deglaze with the red wine, then tip the wine and juices into the stockpot. <