How to make Beef Stock from Scratch?

You can use beef bones, knuckles, or shin. Avoid using beef that has to much fat on it.

Ingredients:

3Kg Beef bones

115g Tomato Paste

4 Bay Leaves

4 Onions - Quartered (If you want extra colour then keep the skins on)

4 Carrots - Peeled and Cut Chunky

4 Tomatoes - Quartered

4 Celery Stalks - leaves kept on - 

Good bunch of parsley

5 ml Peppercorns

Method:

Preheat oven to 200C.

Place beef bones in roasting pan.  Brush the meat/bones with the tomato puree.  Add the bay leaves.

Roast for 1 hour.

Remove from the oven - pour off excess oil and reserve the bones.

Place the roasting dish on the stove over a low heat to deglaze with a little water or if you want a richer flavour a little bit of red wine.  Scrapping those yummy brown bits. Add all to a large saucepan or stock pot.

Add vegetables, beef bones and peppercorns and fill with 4 L of cold water.  Bring to a boil.

Once it has reached boiling point - bring the heat down and keep it on a gentle simmer for 2-3 hours. 

DO NOT STIR.

Remove the Fat/Scum that rises to the surface.

Strain using a fine wire sieve or a sieve that is lined with muslin cloth.  Discard the vegetables.

Cool at room temperature before putting in the fridge or freezer.