You can make beef stock even if you haven’t roasted a rib of beef. Simply ask your butcher for 2 or 3 beef bones; they’ll often be free or a very low cost. Beef stock is FULL of nutrients because beef bones have vitamins and minerals and the meat has iron that are all imparted to the broth as it cooks. You can make the most incredible soups with this broth and add it to other dishes to give them a flavour kick. However you use it the stock tastes amazing and will boost your immune system during the colder months.
Makes about 1.5 litres
2 roasted beef ribs
1 large onion
2 large celery sticks
1 garlic bulb
2 bay leaves
2 tbsp tomato puree
1 tsp salt
- ***If you’re using uncooked ribs drizzle them with a little olive oil, grind over some salt and roast them at 195°C (175°C Fan) for 1 hour.
- Put the ribs into a large pot. Chop the carrots and celery. Quarter the onion (don’t peel) and cut the garlic bulb in half, horizontally.
- Put all the veg into the pot along with the tomato puree, salt, peppercorns and bay leaves. Gently add water to the pot until all the bones are covered by 1cm of water.
- Cook for 3-4 hours on a medium/low heat until the stock is dark and flavourful (the low heat stops the stock becoming cloudy). Store in sterilised jars in the fridge for up to a month.
- ***As the stock cools, fat will collect on the top of the stock. You can skim this off to use for frying or melt it into the stock as you reheat.