For fabulously flavoured stocks you can create from scratch, these bones are the perfect addition...
The perfect start to flavourful soups and stews
Please note: This item is limited to 2 packs per customer!
For fabulously flavoured stocks you can create from scratch, these bones are the perfect addition. Try freezing your stock in ice cube trays and add a few into each recipe.
| Energy: 486 kJ/ 116 kcal |
| Fat: 7.4g, of which Saturates: 2.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 11.3g |
| Salt: 0.36g |
Beef or Lamb Stock
1kg beef or lamb bones
2 carrots, peeled and chopped
2 onions, peeled and chopped
2 sticks celery, roughly chopped
1 leek, roughly chopped
1 tbsp vegetable oil
8 peppercorns
2 bay leaves
3-4 fresh parsley stalks
1 sprig fresh thyme
Preparation: I hour 10 mins
Cooking time: 4-5 hours
• Heat oven to 220°C / Fan 180°C / gas 6.
• Place bones in a roasting tray and bake until brown. Put all the vegetables into another roasting tray, toss in the oil and bake until browned.
• Place the bones and vegetables into a very large saucepan, scraping in the browned bits from the tins, then deglaze the tins with ½litre of boiling water, add to the bones, along with peppercorns and bay leaves.
• Fill the pan with cold water. Bring just to a simmer, not a raging boil – as this encourages the surface scum to boil back into the stock. Using a ladle, skim off the scum (the froth that floats on the surface) from time to time. Simmer for 4-5 hours or even longer if you have time, topping up with water if necessary.
• 30 minutes before the end of cooking time add parsley and thyme.
• Strain first through a sieve to remove the solids, strain a second time through a sieve lined with either muslin or a j-cloth into a large bowl, and allow to cool. Chill overnight in the fridge. Skim off any remaining fat which has formed on the surface.
• To reduce the stock, pour the liquid stock into a pot and turn the heat up to medium. Cook until the liquid is reduced by half, which will take about one hour, perhaps longer. The further you reduce the stock, the stronger and more intense it will be. The stock can be used as is or can be reduced further or frozen for future use.
• To freeze, pour into ice cube trays and freeze. When frozen put cubes into a freezer bag and label. To use place a cube into a jug and add boiling water to dissolve.
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