Beef Stock

kha_2

Hi
Thankyou to everyone here for sharing you wisdom. :T

I am new to MSE and OS and having read many of the threads I have started to use many of the hints and tips, I now have a home folder and I am traking my finances, I planned all my meals last week this week and next. my cupboards now have distilled vinegar and bicarb and I am starting to feel in control - its great!!!:D

Whilst I was at the butchers today I got some fresh bones to make a beef stock, came home and searched OS for a 'recipe' I'm not sure if I have missed it or if there isn't one??

please could anyone tell me what I need apart from the bones and how I go about making it?

Thanks in advance
Kirsty

filigree_2

Here is Delia Smith's recipe:

http://www.deliaonline.com/recipes/brown-beef-stock,1125,RC.html

Queenie

Roast the bones before you use them for making stock, it enriches the flavour

Then, put your bones in your stock pan or the largest pan you have; add some chopped onions, carrots and celery, some peppercorns and top up with lots of water.

Bring to the boil, skim off any scum that may come to the surface, and simmer for a couple of hours.

I tend to give mine a rapid boil at the end to reduce the liquid down by about half. This makes the stock more concentrated and takes up less space when I put it into freezer sized portions for using later.

odds-n-sods

rapid boil once you have strained the liquid and taken off any fat, or you'll get a cloudy, fatty stock, as the fat will hydrogenate into the liquid!

odds-n-sods

you can save veg ends - carrots, onion peel, celery, carrots, mushroom stalks, fresh herbs stalks like thyme, rosemary, oregano, keep them in the freezer until you make stock, top up with fresh veg. No need to peel or chop nicely, a carrot chopped in 3 will work as well or better than one sliced into rounds. (wont' disintigrate)

kha_2

Thanks for the advice I'll let you know how I get on!
Kirsty x