- 4 kilos beef bones
- 6 Carrots
- 6 Celery stalks
- 4 Brown onions
- 2 Leeks
- 4 Stalks rosemary
- 1 Head of garlic
- 4 Bay leaves
- 4 Litres of water
- Parsley stalks
- Salt and Pepper
2 to 3 and a half hours
Depending on the amount of water and size of the pot
Start with a large pot that will hold at least 10-15 litres of water. Add cold water to the pot followed by the beef bones.
Have the fire at a high heat
Peel and cut all of the veggies keeping them in large pieces (if you cut too small that will disintegrate and make your stock look cloudy
When washing the Leeks make sure than you cut 3 quarters the way down and wash the insides with the white part facing up removing all the sand and dirt.
Bring the water to a boil and then turn down to a gentle simmer for about 2 to 3 hours.
Remember to remove the scum off the top of the pot every half and hour this will ensure you have a clean looking and tasting stock.
Take the stock off the heat after the couple of hours and let cool down for at least 20 minutes before continuing.
Start removing the bones and veggies out of the stock, you wont get it all but don’t worry you will still need to strain it before its done.
Pass the stock through a fine strainer and then check for seasoning, adding salt if it needs it.
Decant into 1 litre containers and allow to cool down before putting in the fridge.