Beef Stock

Main ingredient

Roast Beef Bones

Country

United Kingdom

Preparation time

15 minutes

Cooking time

10 hours

Oven

Pre-heat to 100°C.

Onions (3 large halved)

Place in roasting tin flat side down.

Water (100 ml)

Add & place in oven for 1½ hours.

Beef shin (250 g in 1 cm cubes)
Carrot (250g chopped)
Turnip (1 chopped)
Celery (3 sticks chopped)

Increase oven temperature to 200°C.
Add and roast for another 30 minutes.
Stir half way through.
Place in large Stock Pot.

Leeks (1 chopped)
Tomatoes (400g chopped)
Garlic (2 cloves crushed)
Peppercorns (12)
Bayleaf (1)
Tyme (1 sprig)
Roast Beef bones (2½ kg)
Water (5 litres)

Add & bring slowly to the boil.
Simmer gently for 8 hours.
Strain.

Notes

This is an excellent way of getting benefit from the bones that are left from a roast beef joint.
If after straining you reduce it down to about 1 litre you will produce beef jus which is a classic sauce.
If you freeze the stock or jus in ice cube trays then you can always have the right amount available when you want it.