Homemade Beef Stock

Step 1: Preheat the oven to 220°C/430°F (200°C fan-forced).

Step 2: Spread the bones across 2 baking trays. Roast for 1 hour, turning them at 30 minutes, until very well browned.

Step 3: Drain and discard any excess fat.

Step 4: Place the bones in a large stock pot with a capacity of at least 7 litres/quarts.

Step 5: Set a tray on the stove over medium heat. Add 3/4 cup water. When it simmers, scrape the tray so the browned drippings loosen and dissolve into the liquid.

Step 6: Once most of the drippings have lifted from the tray, scrape the liquid into the pot. Repeat with the other tray.

Step 7: Add the remaining ingredients to the pot. Start with 3 litres of water, then press the bones down to fit snugly. Add more water if needed to just cover them. The ingredients will soften as the stock cooks, and the amount of water needed depends on the bones and pot.

Step 8: Bring to a boil over medium-high heat, then turn the heat to low. Simmer very gently, with only a small bubble breaking the surface now and then.

Step 9: Scoop off any scum from the surface with a ladle and discard it.

Step 10: Simmer uncovered over very low heat for 8 hours. The liquid should reduce to around 4 litres/quarts. If it does not, reduce it after straining.

Step 11: Alternative methods: On the stove, simmer gently for 3 hours over medium-low heat with the lid slightly open. In the oven, cook covered for 8 to 10 hours at 120°C/250°F (100°C fan); the water will reduce by only about 500 ml/0.5 qt, so strain the stock and rapidly boil it to reduce to 1.5 litres/quarts. In a slow cooker, cook on low for 8 to 10 hours, then reduce the stock after straining to 1.5 litres/quarts.

Step 12: Remove most of the bones. Set a fine-mesh colander or strainer over a large pot or bowl and strain the stock with the remaining vegetables. Leave the strainer for a few minutes to drain.

Step 13: Set the pot or bowl in a sink filled with cold water. Cool the stock to room temperature for around 1 hour 15 minutes, changing the water every 20 minutes or so as it warms.

Step 14: Pour the stock into a vessel to measure it. The volume should be around 1.3–1.7 litres/quarts. If there is substantially more, reduce it on the stove so the stock does not taste too weak.

Step 15: Refrigerate the stock. Once the fat on the surface has solidified, carefully scrape it off with a large spoon and discard it. The remaining stock should be around 1.25–1.5 litres/quarts.

Step 16: The beef stock is ready to use. It is equivalent in strength to store-bought stock and can be used 1:1 in recipes calling for beef stock.

Step 17: The homemade stock is unsalted, unlike most store-bought stock. Add 1/4 teaspoon salt per cup (250 ml) of homemade beef stock to match the salt level of low-sodium store-bought beef stock.

Step 18: When chilled, the stock will be jellied. Warm it on the stove over medium-high heat or in the microwave until liquid, or add it to a dish while still jellied. Liquefy it first when you need to measure it.