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 foundation of everything we do in the kitchen. The difference they make might seem subtle at first, and yes, a skilled cook can produce tasty food without them, but stocks add a depth that’s impossible to replicate. They separate the good from the great.
The process is simple and fills your kitchen with the enticing aroma of simmering bones, herbs, and spices. Get into the habit of making a large batch every week or two, and 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 endless.
Having great stock on hand also opens the door to the world of classic sauces for steak and chop dishes. From Diane to peppercorn, all the way to a deeply savoury Bordelaise, these are classics for a reason, and they all rely on the quality of the stock at their base.
So, make stocks part of 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
- Preheat your oven to 200°C.
- Place the beef bones on an oven tray and roast in the oven for 25-minutes.
- Carefully transfer the bones, plus the fat, to a large pot. Cover with cold water and set over a high heat.
- Once boiling, skim off any foam and scum with a ladle and then add all the other ingredients.
- Turn down the heat so the stock is at a very gentle simmer. Cook like this for 4-5 hours.
- Remove the stock from the heat and leave to sit for 30-minutes, then pass through a sieve.
