Beef Stock
This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Prep Time 45 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 45 minutes mins
- 1 tablespoon vegetable oil
- 1 large onion, cut into chunks
- 2 large carrots, cut into 1 inch pieces
- 2 stalks imported celery, cut into 1 inch pieces
- 2 kilos beef marrow bones, cut into 2 to 3 inch pieces, (4 lbs)
- 2 teaspoons tomato paste
- 8 whole black peppercorns
- 1 bay leaf
- 5 quarts cold water
Preheat your oven to 230 C (450 F). Oil a roasting pan and add the marrow bones, onions, carrots, and celery. Roast for 20-30 minutes or until the vegetables are browned, turn the veggies occasionally.
When the veggies are roasted, transfer the bones and veggies to a large stock pot add the water. All the contents should be covered with water.
Now with the roasting pan, pour out any fat and discard that. Add 1/2 cup hot water to the pan and scrape up any bits stuck to the pan, then pour that water into the stock pot.
To the stock pot, now add the tomato paste, peppercorns, and bay leaf. Bring the pot to a simmer and maintain a simmer for 4 to 6 hours. Check the pot once in a while and skim off any foam and fat. Add water as needed to keep the contents covered.
Once simmered, turn off the heat and allow the pot to cool. Remove the bones and discard or for a treat for your dog. Strain the stock and discard what you strained out.
Can be used immediately or stored in the fridge for several days, or even frozen.
Low cost.
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items).
Thailand.