Beef/Veal Stock

Name: Beef/Veal Stock
Yield: Makes about 5 litres/160 fl oz
Cuisine: Australia
Ingredients: vegetable oil; 500 ml/16 fl oz red wine; 2 medium-size Brown onions, chopped; 1 large carrot, chopped; 2 sprigs of thyme; cold water; handful of flat-leaf parsley; 4 teaspoons black peppercorns; 1 kg/2 lb veal knuckles; 5 medium-size tomatoes, halved; 1 kg/2 lb beef bones; 1 kg/2 lb split shanks

Preparation info

Makes about
5 litres

Difficulty
Complex

Appears in

Stir

By Christine Manfield

Published 2001

About

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

Ingredients

1 kg/2 lb beef bones
1 kg/2

Australian
Oceania
Australia
Stock
Winter
Summer
Gluten-free

Method

Preheat oven to moderately hot (200°C/400°F) and brown bones in a roasting tray for 30 minutes. While bones are cooking, toss whole tomatoes with onion, carrot and a little oil in another roasting tray and roast until softened. Put bones into a large stockpot - there should be room to