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Beef Stock
Beef Stock is a modern British recipe for a classic Christmas dessert of dried fruit in a mulled wine base baked with a classic crumble topping. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Stock.
prep time
40 minutes
cook time
600 minutes
Total Time:
640 minutes
Serves:
12
Rating: 
Tags : Spice RecipesBeef RecipesVegetable RecipesBritish Recipes
I make beef stock so often that it never struck me that I had not actually published a contemporary recipe for a beef stock on this site. Here is the recipe that I actually use myself. Beef stock is one of those recipes that is so basic that you really do need a recipe for it.
Though I have recipes from the Stuart and Victorian periods published here, I think it's time you were given a contemporary recipe.
Ingredients:
2kg beef bones
2 tbsp unsalted butter
1 tbsp groundnut oil (do not use olive oil, or it will burn)
500g stewing beef (or to be even more economical use beef shin), cut into 2cm cubes
2 large onions, chopped
2 large carrots, chopped
1 small handful of parsley, stalks bruised
1 tbsp black peppercorns, lightly crushed
1 tsp whole allspice berries
1 leek, split into 4 quarters lengthways and coarsely chopped
2 celery sticks, thinly sliced
1 bouquet garni (made from thyme, bayleaf, celery leaf and savory tied securely in a green leek leaf)
Method:
Arrange the beef bones in a roasting tin, transfer to an oven pre-heated to 200°C and roast for about 40 minutes, or until the bones are nicely coloured (this will darken the stock and add colour).
Turn the bones into a large stockpot, and add all the remaining ingredients. Pour over 4l water and bring the mixture to a boil. Reduce to a simmer and for the first 30 minutes skim off any scum that rises to the surface as you see it (do not allow the liquid to boil, just to simmer gently or the fat will not rise). Now cover the stockpot and continue simmering gently for 90 minutes more.
Take the stockpot off the heat then strain the liquid through a colander into a large bowl (discard the solids). Set the stock aside to cool then cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator over night.
The following morning, scrape off any fat that has risen to the top of the stock. Strain the liquid through a fine-meshed sieve and divide into conveniently-sized portions (as a rule o thumb, 1l will serve 4 people).
You can freeze the stock and it keeps well. If boiled down further you can jellify the stock for convenient storage in a concentrated form.
