Beef Stock

Name: Beef Stock
Ingredients: 18 ounces (500 g) beef bones (ask your butcher); 1 small bunch fresh thyme; A few bay leaves; 2 beef shanks (about 18 ounces/500 g); 2 onions, not peeled, halved; 1 bunch celery, cut into thirds; 2 leeks, rinsed and coarsely chopped; A few cloves garlic, not peeled; 4 to 5 tablespoons olive oil; 3 or 4 pieces of mace; 1 tablespoon black peppercorns; 1 large carrot, scrubbed and chopped; 1 bunch fresh parsley; Sea salt and freshly ground black pepper; 2 tablespoons coriander seeds; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Replace the bones with bones from a deer or wild boar for a venison or pork stock. Or use a mix of bones. Anything is possible.

Ingredients

18 ounces (500 g) beef bones (ask your butcher)
2 beef shanks (about 18 ounces/500 g)

Stock

Method

Preheat the oven to 350°F (180°C).

Put the bones, shanks, onions, thyme, bay leaves, and garlic in a roasting pan. Pour some oil over everything and toss. Roast until the bones are lightly colored. Transfer everything to a large soup pot. Pour in at least