19 July, 2015

Beef Stock

Comments : 2 Posted in : Beef, Recipe Base, Sauces, Slow Cooker on July 19, 2015 by : C4Kkitchen

 

 

 

 

 

 

Beef Stock

Ingredients:

• 1.5kg meaty bones
• 2 large onions
• 4 carrots
• 3 stalks celery
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 4 cloves garlic

 

Method:

• Place the bones in a roasting tray and put in an oven of 200 degrees Celsius for 45 minutes, turn all the bones over and roast for another 45 minutes
• Husk and 1/4 the onions, chop the carrots and celery into 5cm length and place in the SC with all other ingredients
• Tip the contents of the roasting tray, juices and all into the slow cooker and fill with water about 2-3cm from the top, place the lid on the SC and cook on LOW for 48 hours
• One ladle at a time pour the “brew” into a fine sieve and use a wooden spoon to push all the liquid out of the bulk, remove the discharge from the sieve and repeat with all SC contents
• Place stock in the fridge overnight and in the morning remove the fat layer from the top and discharge, it will not matter is some little floating portions or fat are in the residual stock but remove the big chunks.

 

Recipe Notes:

• This is a concentrate stock due to extended cooking time, I freeze in a muffin tray, one frozen muffin tray portion with 1 1/2 cups of water equals 2 cups of stock
• You can reduce the cooking time by half if you prefer a more traditional stock
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.