Stock is the foundation of sauces and soup,we all come across those recipes that somewhere in between require for either beef or chicken stock and end up substituting with water,this will most definitely compromise on the flavour of whatever you are cooking.
So why not make your own stock,store it in your freezer and all you have to do is just defrost one whenever you need one.
To me home made stock is best compared to the canned stuff at the supermarket shelves full of preservatives and all the other bad stuff.
Homemade stock is richer and more flavourful adding unmatched depth in your soups,sauces and braises.
It’s so easy to make and lasts long for up-to 3 months frozen.
2 kg soup bones
1/4 kg beef steak
1 whole leek
4 celery stalks
3 medium sized tomatoes
2 onion bulbs
Bunch of parsley(approximately 6 sprigs)
4 thyme sprigs
5 garlic cloves
1 cup tomato paste
I started off trimming my beef into strips.
Then I proceeded to roast my bones.Roasting the bones brings out the flavours adding depth and colour to your stock.
Spread your bones evenly on a baking tray.
Smear our tomato paste all over the bones evenly
Set this into a preheated oven at 250℃ for about 45 mins to an hour or until our bones are nicely browned up.
As my bones were roasting,I started off by chopping up my vegetables.
Fresh vegetables is key to a good stock so be sure to use only the freshest of them all.
Make sure that your leek is thoroughly washed as it stores slot of dirt in between it’s folds.
I started off by chopping up my onions
You don’t have to chop them into small pieces as they are going to be cooking for long.
Have about 1 tablespoon of cooking oil in your stock pot,introduce your onions into the pot and let them sweat out infusing the oil with its flavours.
Do not burn your onions.
As they are sauteing I went ahead and chopped up the rest of my vegetables
As you can see I just roughly chopped them up in huge chunks but of same sizes for even cooking.
Do not chop up your thyme and parsley,throw them in stalks and all.
Also this is the only time we will be cooking our celery and leek with their leafy parts included,they do add to the flavour of the stock.
Do not also chop up the garlic cloves,just have them whole.
Now introduce our vegetables to our sauteed onions
At this point in time out bones should be done.Take them out of the oven.
Do not worry,they aren’t burnt,that is caremelization there and that will give us deep colour and flavours.
Take your bones off the tray and into our stock pot on top of the vegetables.
Fill your stockpot up with cold water.
Cover this up and bring it to a quick boil then turn the heat to low bringing it to a slow simmer.
Have this cook for 5 hours or overnight.
You can never overcook stock really.
They key to know whether your stock is done is to let it cook until there is no more change in flavour.
Pass this trough a strainer into a bowl.
Let this rest to cool and allow for the fatty layer to rise to the top,
Scoop this out leaving only the rich stock behind.
Bottle this up in jars and store them in your freezer for up to 3 months
As you might have noticed we don’t season our stock with any Salt or pepper as this you shall add to whatever you will be preparing,this is to avoid over seasoning your food.
And there you have it,your easy to make home made beef stock.