Quick & Easy

Beef stock

Sure it's convenient to buy liquid or cubed beef stock from the supermarket, but nothing quite beats the natural goodness and flavour of the home made version. Freeze in convenient batches to use in sauces and gravies.
Beef Stock
5H 10M



1.Preheat oven to 200°C/400°F.
2.Roast bones on an oven tray, uncovered, about 1 hour or until browned.
3.Place bones and onion in large saucepan or boiler with the water, celery, carrot, bay leaves and peppercorns; bring to the boil. Reduce heat; simmer, uncovered, 3 hours, skimming surface occasionally. Add extra water; simmer, uncovered, 1 hour.
4.Strain stock through muslin-lined sieve or colander into large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using.

Freeze broth in ice-cube trays and then transfer to a zip-lock bag for convenience. They can be used in gravies, sauces, or stir-fry. Freeze in larger portions to use for soups or curries.


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