Twice Cooked Beef Stock

Over coffee the other day, my friend told me about an awesome broccoli soup, this recipe has her (carnivore loving) husband asking for refills!  I was intrigued until she explained that she amps up the flavour with beef stock,  ah ha – there it is, the silent but key secret ingredient.  So stay tuned for the soup recipe, but for now I am going to work on the secret ingredient, the beef stock.

I have never ventured into the world of making beef stock, but figured that I would need to get some beef bones.  After a bit of research, it appears that you need several beef bones to make a rich beef stock; which means lots of fat.  I have to say I loathe skimming off fat, it is a necessary by-product when you make stock, it just makes my stomach churn.

Never being one to go with convention, and to decrease my stomach churn, I thought I’d reduce the amount of saturated fat in the stock,  and just use the t-bone steak I had in the fridge. (instead of several beef bones).

Below is my recipe, of course adjust to suit your to your taste buds, more beef bones, more salt, but just one thing you must do, please caramelise the beef bones/steak, it adds a lovely depth and richness of flavour; I use the oven to do this job, and you get the added benefit of the kitchen filling with a gorgeous, tantalising aroma.

Twice Cooked Beef Stock:


Line a shallow oven tray with parchment paper, into this add:

  • 1 t-bone steak – trim off excess fat
  • 1 carrot
  • 1 leek
  • 1 bulb of garlic cloves (washed with skin on), cut horizontally through
  • 1 quartered onion
  • 2 sprigs of rosemary
  • 1 tablespoon of olive oil and
  • good pinch of salt

Lightly massage all of the ingredients (with oil and salt) and place into a pre-heated oven at about 180′ for 40 minutes.

Stove Top

When the timer goes off, take the entire contents of the baking tray including pan juices and place it in a large pot, add:

  •  1 teaspoon of salt
  • 4 roughly chopped celery sticks
  • 1 leak
  • 1 onion roughly chopped
  • 1 roughly chopped carrot
  • handful of  green beans
  • 1 cm of ginger
  • 2 bay leaves
  • 5 peppercorns
  • 3 cloves

Cover the ingredients with water, place lid on pot, bring the stock to boil and simmer for an hour.  Strain through the contents of the pot and place stock (liquid)  into the fridge.  Discard the vegetable slurry, but keep the meat from the T-Bone Steak for some delicious beef and mustard sandwiches.  My stock is quite cloudy because I push through each delicious drop from the vegetables, you can make yours clear if you avoid doing this, and of course you can get all sophisticated and use a muslin cloth.

The next day when you check on your stock (in the fridge) you should notice a miniscule oil slick on top (as opposed to a thick oil slick!) gently and carefully remove this and place on to some kitchen paper and put in the bin (don’t put it down your sink you may clog the drain).

Congratulations! You now have a flavourful, low-fat, home-made beef stock ready to use!  You can keep it in your fridge for two or three days or freeze it in ice-cube trays, ready to add flavour to your meals.

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