10 minutes preparation + 3-4 hours cooking
3 kg beef bones, cut small
Oil for brushing
2 carrots, sliced
2 sticks celery, sliced
2 large ripe tomatoes, chopped
6 black peppercorns
3 sprigs parsley
1 bay leaf, fresh or dried
Water

Preheat oven to 220˚C. Place bones in a baking dish and roast for 30 minutes. Turn the bones and add vegetables. Brush with a little oil and cook for 30 minutes. Transfer to a large saucepan. Add peppercorns, parsley, bay leaf and water to cover. Bring to the boil, cover and simmer over gentle heat for 3 hours. Strain into a bowl and refrigerate overnight. Skim off surface fat the next day and use stock as required.

Makes 8 cups.

Hint

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups

Recipe © State of Western Australia, 2012.