Thursday, 31 May 2012

oh so simple stock

what could be more satisfying than knowing you're getting truly the most value out of the produce you consume? nobody feels good about waste in these green-tinted times and so what better way to showcase nose-to-tail consumption than by making your own stock. cheap, simple and incredibly versatile, a good stock is the starting point for most home cooking. the homemade variety tastes better, contains less salt and ten points for being a friend to the planet.

things you will need:

1kg of beef bones - use the bones of your animal of choice depending on what flavour stock you want
2 large brown onions (peeled and quartered)
4 stalks of celery (roughly chopped)
2 carrots (peeled and roughly chopped)
1 bay leaf
5 or 6 peppercorns
freshly ground salt and pepper
2 cloves of garlic (peeled)
olive oil

what you will need to do:

preheat the oven to 180C. lay the bones out on an oven tray lined with baking paper. drizzle with oil and freshly ground salt and pepper then roast for 20 to 25 minutes.

once the bones are roasted, throw them into a large cooking pot, along with all of the other ingredients. add enough cold water to cover the bones and vegetables. bring to the boil on a medium-high heat then simmer on a low heat for 2 or 3 hours. give the stock time and the flavours will develop. taste as you go to ensure you have enough salt and pepper. once the stock is done, remove all the solids from the pot of liquid and pass the remaining liquid through a strainer or muslin cloth (you want to be left with as clear a stock as possible). use immediately and freeze any unused amounts for next time.

use in your next risotto, ragout, soup, stew or casserole!

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