Makes 900ml (1½ pint)
Ingredients:
450g (1lb) raw beef bones
2 sticks celery, roughly chopped
1 onion, peeled and quartered
1 large carrot, peeled and roughly chopped
2 bay leaves
1 sprig fresh thyme
Small bunch fresh parsley
1tsp peppercorns
1. Put bones in one layer in a roasting tray and cook at 220°C (200°C fan) mark 7 for 30-40min until well browned.
2. Put bones in stockpot or large pan and add celery onion carrots bay leaves thyme and parsley and peppercorns. Pour in 2 litre (3½pint) cold water to cover ingredients. Bring to just under boil, never boil a stock as it will become cloudy. Cover and simmer very gently for 4-5hr, regularly skimming off scum as necessary. Top up stock occasionally with a cup of cold water while it simmers will encourage scum to rise to surface.
3. Turn off heat and remove bones using tongs. Skim again if necessary. Strain through a colander lined with a muslin cloth.
4. Allow to cool and chill overnight. Skim off any fat that has formed on surface. It will keep for up to four days in fridge or freeze for up to four months.
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Clasic glass measure jug (1 litre), Classic non-stick metal rectangular roaster, Classic glass bowl (2 litres), Pyrex. My Kitchen Cook & Bake standard roasting pan, Oak chopping board, Large stainless steel colander, Lakeland. Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Twin Pure Steel soup ladle, Zwilling J.A. Henckels. Tongs, glass jug, muslin, chef's own.
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