Dice braising steak into 1 inch cubes leave all
the fat on. Peel and Quarter onions and peel
garlic, cut carrots into quarters. Oil a heatproof
dish, and place in a Cool oven, when hot add the
above ingredients plus the bones and cook for 45
minutes. Make sure the ingredients do not burn.
When the meat and bones are nicely browned, remove
them and place into a stew pot. Place your roasting
tray on the hob, add 1 cup of hot water and deglaze
the pan with a metal spatula and a high heat.
Pour the contents of the deglazed tray into the
stock pot, Add bay leaves, parsley, peppercorns,
garlic and celery tops. Fill stock pot to about an
inch under the top of the pan then simmer for 4 to
6 hours. Sieve of the mixture and place into glass
kilner jars. Let cool to room temp. the fat in the
mixture will form a protective coating which can
also be used as lard. Store until needed.
Originally Submitted
8/14/2012
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