Classic French Beef Stock

Ingredients

For the beef stock
• 1.5 kilograms Beef bones (preferably a mix of marrow and knuckle bones) (cut into large pieces)
• 4 litres Water (cold)
• 2 large Carrots (peeled and cut into large chunks)
• 2 large Onions (peeled and quartered)
• 2 large Celery stalks (cut into large pieces)
• 4 cloves Garlic (peeled and crushed)
For the bouquet garni
• 2 pieces Bay leaves
• 8 sprigs Thyme
• 8 pieces Parsley stems (fresh)

Instructions

1. 1. Prepare the vegetables and herbs: Peel the carrots and cut them into large chunks. Peel the onions and quarter them. Cut the celery stalks into large pieces. Peel and crush the garlic cloves. Gather the bay leaves, thyme, and parsley stems to create the bouquet garni.
2. 2. Roast the beef bones: Preheat the oven to 200°C. Place the beef bones on a baking tray and roast them for 30-40 minutes until browned. This will enhance the flavour of the stock.

   Ensure the bones are not burnt; look for a deep brown colour without blackened areas.

3. 3. Combine ingredients in the stockpot: In the large stockpot, combine roasted beef bones, the chopped vegetables (carrots, onions, celery, garlic), and the 4 litres of cold water. The water should cover the bones and vegetables completely.

   Make sure the pot is large enough to hold everything comfortably without overflowing.

4. 4. Add the bouquet garni: Tie together the bay leaves, thyme, and parsley stems into a bundle using kitchen twine or place them in a piece of cheesecloth and tie it. Add this bouquet garni to the stockpot.
5. 5. Bring to a simmer: Heat the pot over medium-high heat until it starts to simmer. Once simmering, reduce the heat to low. Keep it at a very gentle simmer (look for tiny bubbles breaking the surface) for 4 hours.

   Do not let it boil rapidly, as this will make the stock cloudy. Maintain a gentle simmer.

6. 6. Skim the stock: Every hour, use a ladle to skim off any foam or impurities that rise to the surface. This will help clarify the stock and improve the flavour.
7. 7. Strain the stock: After 4 hours, remove the pot from the heat. Use a colander to strain the stock into a large bowl or another pot, discarding the solids (bones and vegetables). If you used cheesecloth, lift it out to strain the stock again for clarity.

   Be careful when handling hot stock; use oven mitts if necessary.

8. 8. Cool and store the stock: Let the stock cool at room temperature for about 30 minutes. Transfer it to containers and refrigerate. The stock can be stored in the fridge for up to 5 days or frozen for longer storage.

   Allow stock to cool before sealing containers to prevent steam build-up and potential spills.