Beef Stock

Beef Stock

Kev used to use a lot of chicken stock. However I'm more of a natural type of person. Although I do enjoy KFC and fried steak, I prefer to cook food without artificial flavoring eg chicken stock or Ajinamoto. Since Kev has hypertension, he is now all ears when talking about cooking and he agrees to go my way. All cheers to my favourite good food eg salmon but nay to to pork belly and stuff. But I believe I still get to get them sometimes of course without Kev. And also because of the wedding. I will need to get my bikini bod ready. So it's good for me to go all healthy as well. There are quite lots of uses for the beef stock. The leftover cooked beef, I give it to Snow and Fattie (both are Kev and my dogs). Then for the stock, we use it to cook soup or during stir frying the vegetables or when cooking any savoury dish. It adds the taste to it. My reference recipe will be from here.

Beef Stock
Prep time: 20 min
Cooking time: 5 hours
Serving size: 2 Litres
Difficulty: Easy

Ingredients:
1.5 kg of Australian beef bone with meat
2 carrots
1 stalk of fresh parsley
1 stalk of leek
1 big onion
1 red onion
1 garlic
10 grams of peppercorn
5 pieces of bay leaves
5 grams of salt
Enough olive oil to brush the beef
Enough water to cover the other ingredients

1. Preheat the oven at 210 degrees Celcius.
2. Get the beef onto a tray. Brush the beef with olive oil.

Brush beef bones with olive oil

3. Cut the parsley, carrots, onions, garlic, leek and celery into pieces. Put the cut parsley, carrots, onions, leek, celery, peppercorn, salt and bay leaves onto the tray. Spread it out evenly.

The rest of the ingredients

Put all the ingredients into one tray

4. Roast your ingredients in the oven for 40 minutes.

Roasting time

5. After the 40 minutes is up, put all your ingredients (including the juicy saps and also the marrows on the tray) into the slow cooker. 

Roasting time up!

6. Fill up the slow cooker with water just enough to cover the ingredients that you put into the pot. 

Filling up the slow cooker

6. Boil your ingredients for at least 6 hours or overnight. 

After 6 hours of cooking

7. Strain the beef stock onto a bowl.

Straining all the stock from the ingredients

Fresh stock with the layer of fat still on the surface

8. Leave the beef stock in the fridge until the fat on the surface solidifies.

9. Remove the fat layer using a big broad spoon.

Removing the layer that can cause atherosclerosis. Yucks!

  To store the stock, you can leave the stock with the layer of fat on top and remove it just before you use it. It can protects the stock underneath and prevent it from getting spoil. Make sure to leave your stock in the freezer if you plan to keep it for a long time or in the fridge will be suffice. Mine lasts for about a month. 

Ratings:

Kev ★★★★☆

Carol ★★★★★