Beef Stock

Cook Time 3-4 hours

Servings makes approx 2L

Ingredients

1 tsp olive oil 

2kg beef bones

3 stalks of celery

2 carrots, halved lengthways

1 large onion, halved

4 sprigs of thyme

2 bay leaves

1 tbsp peppercorns

Method

Preheat the oven to 200°C.

Place the beef bones into a roasting tray. Drizzle with a little olive oil. Roast for 30-35 minutes or until golden brown.

Remove from the oven and place in a large stock pot with celery, carrots and onion, thyme, bay leaves and peppercorns, and pour over enough water to generously cover the bones. Bring to the boil. Once it comes up to the boil, turn the heat down to a simmer.

Skim off any of the impurities that may come to the surface and then cook for 3-4 hours, or until a deep rich colour. The longer you cook it, the more concentrated it becomes.

Strain the broth and store in jars or containers. It will freeze for 3 months.