Stocks & Sauces

Beef bone broth recipe

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There are no shortcuts to great cooking; it all rests on great ingredients, plenty of salt and fat, and stocks, such as this beef bone broth recipe. Stocks are the foundations and building blocks of everything we do in the kitchen. The difference may seem subtle, and certainly, a skilled cook can make tasty food without stocks, but they provide a depth to one’s cooking that is impossible to replicate and separates the good from the great. The process is simple and fills your kitchen with the enticing aroma of boiling bones, herbs, and spices. Get into the habit of making a large batch every week or two, and then freeze it in smaller portions, ready to use as needed. Trust me, your cooking will improve exponentially, whether it’s soups, broths, beans, lentils, stews, pies, ragùs, or gravies. Its uses are varied and extensive. Having great stock on hand also opens up the world of classic sauces for all your steak and chop dishes. From Diane sauce to peppercorn sauce, all the way to the meaty Bordelaise, these are classics for a reason and all rely heavily on the quality of their stocks. So, add stocks to your culinary routine and align yourself with the great chefs of the world. You and those you cook for will be all the happier for it!

Ingredients

Method

  1. Preheat your oven to 200°C.
  2. Place the beef bones on an oven tray and roast in the oven for 25-minutes.
  3. Carefully transfer the bones, plus the fat, to a large pot. Cover with cold water and set over a high heat.
  4. Once boiling, skim off any foam and scum with a ladle and then add all the other ingredients.
  5. Turn down the heat so the stock is at a very gentle simmer. Cook like this for 4-5 hours.
  6. Remove the stock from the heat and leave to sit for 30-minutes, then pass through a sieve.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.