This is a rich stock that uses the bones left over when buying and breaking down whole cuts.
Ingredients
- 2–3 kg beef bones (side cut is best; knuckle or neck is good too)
- 2 yellow onions (250–350 g)
- 1 medium carrot (100 g)
- 1 large celery rib (90 g)
- 1 shallot
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 teaspoons black peppercorns
- 3 bay leaves
- 1 teaspoon thyme and rosemary, or a few sprigs
- ~2 tablespoons vegetable oil
- ~5 L water, or enough to cover
Method
Heat the oven to 220°C (450°F). Roughly cut the onions, carrot, celery, shallot, and garlic, and toss them with the oil.
Roast the bones until browned, 30–60 minutes. About halfway through, flip the bones and brush them with the tomato paste, so it browns in the fat from the bones. Add the vegetables to the pan.
Transfer everything to a pressure cooker, including any liquid and fond left on the pan. Add the water, peppercorns, bay, and herbs, and bring to a gentle simmer. Cook at high pressure for 45–100 minutes, then let the pressure release slowly for a clearer stock.
Lift out the solids and strain. Taste a little in a small bowl with a pinch of salt or soy, to judge whether it’s strong enough for what you plan to use it for. Reduce by half for freezing, or refrigerate and use within 5 days.
Notes
- The reduced stock should set solid and gelatinous as it cools. I don’t bother skimming off the fat, as I use it to start soups with a bit of extra flavour.
- To speed up cooling, set a smaller pot filled with ice and water in the stock, or use a cooling paddle.
Equipment
- 6 L (6 qt) pressure cooker