So you have some leftover bones and vegetables in the fridge that are gonna go bad soon. The solution is simple, make this delicious stock!
Hello everyone! Hope you are all having a good day. Before we start our recipe today, I would just like to point out that this stock is not brown or white. I would also like to point out that this is not the traditional way and this is not what I learnt in Culinary school. This is my own perception of flavours. Now, that we have that out of the way on to the recipe we go!
- 7 Kilograms of Beef bones (Preferably joints)
- 3 apples
- 2 red onions
- 6 green plums
- 2 carrots
- 1 bulb of garlic
- 1/2 cup of tomato paste (125 grams)
- 1/2 cup of sugar
- 1/4 cup of vinegar
- Spices (all spice, cloves, star anise, cardamom, dried lemon, bay leaves)
- Herbs (Sage, thyme, marjoram)
- Cooking oil
This recipe is simple. The first thing you need to do is heat a large stock pot and add some oil. When it is heated, sear your beef bones. Mine were way too big when you get your bones make sure your butcher cuts them into small pieces. Sear on all sides.
After that, make cuts on the green plums, cut apples and onions into quarters and crush garlic skin on. Add all your vegetables with the bones. Next, we are gonna make a mixture to enhance the taste. In a measuring bowl, mix the tomato paste, sugar, vinegar and 750 ml of water and then add them into the bones.
At this point, your cats are going to start coming into the kitchen chasing after the beefy smell.. Remove cats away from counters and make sure they enjoy on the ground.
Now, we are going to add water into the stock pot until all the bones are covered. The bones I was using were to long, they peeked out so I added water to the maximum. Add your herbs to the mixture.
Boil to reduce between 4-7 hours uncovered depending on how concentrated you want the taste to be. One hour before finishing the stock, add your spices. this is to ensure that the flavour of the spices do not over power the stock.
Dried lemons are a Mediterranean spice. Break it with the back of a knife before throwing it in the stock.
Meanwhile the stock is boiling, keep skimming of any foam or fat that may form on the surface. Since I have a huge amount I skimmed around 1 liter of oils and fats.
After your stock has reduced to your liking, taste it and season with salt. Drain the stock while still hot .
Finally, drain again into a recycled air tight container and set aside to completely cool before storing and using.
That is it! Such an easy recipe that you can use in soups, sauces or anything you want and it tastes much better than any store bought liquid or powder stocks. Enjoy my recipe!
If you liked this recipe don’t forget to like and comment. If there is something you’d like for me to try out, contact me on one of the links below or in the comment section.