Beef stock

Beef stock

By
From
Nathan Outlaw's Home Kitchen
Makes
300ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
2kg veal bones
1kg beef (or lamb) bones
75ml bottle red wine

Method

  1. Preheat your oven to 200°C.
  2. Place all the meat bones in a large roasting tray and roast for 30 minutes, then turn them over and roast for another 30 minutes.
  3. Transfer the bones to a stockpot. Add the wine and pour on enough cold water to cover. Bring to the boil and simmer for 6 hours, skimming the surface regularly.
  4. Pass the stock through a sieve into another pan. Bring back to a simmer and reduce by three-quarters until it starts to thicken. Remove from the heat and allow to cool.
  5. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months.
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