Beef Stock

I call this recipe 'Stick-Stock' because whatever you use it as a base for, will stick to your ribs! Remember, you don't have to peel, core, shred orchop when making stock. It's all about flavour! " Meryl Grebe

• 2 1/2 pounds meaty beef bones
• 1 large white onion, cut in half (not necessary to peel it)
• 2 stalks fresh celery, chopped into large chunks
• 2 carrots, peeled and cut in half
• 12 peppercorns, lightly crushed
• 2 dried bay leaves or 4 fresh

METHOD

Heat a non-stick frying pan on the stove. Place the onion, cut side down and leave until browned. Remove from from the heat.

Place celery and carrots in the heated frying pan, and toss until slightly coloured. They must NOT burn! Remove from the heat.

Place all ingredients in a large pan and cover with cold water. Boil for approximately 4 hours until the meat is coming off the bones. Remove scum as it comes to the surface.

Pour through a sieve and give the cooked veggies and bones to your animals.

Use the stock as a base for all stews, casseroles and soups.

Contributor: Meryl Grebe

 

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