Rich Meat Stock
Makes 10 Cups
1.5kg beef or veal soup bones
3 brown onions, unpeeled, cut into wedges
3 medium carrots, unpeeled, chopped
2 celery stalks, chopped
2 garlic cloves
1 tsp black peppercorns
2 flat-leat parsley springs
1/2 bunch thyme springs
2 fresh bay leaves
Method
1. Preheat oven to 200oC.
Place bones, onion, carrot, celery and garlic in a roasting pan. Cook, turning occasionally for 45 minutes or until well browned.
2. Transfer bones and vegetables to a large stockpot. Pour off excess oil from roasting pan. Add 1/2 cup boiling water and scrape browned sediment from base of pan. Add to stockpot with peppercorns and herbs.
3. Add 16 cups cold water and bring to the boil. Add herbs, reduce heat to low and simmer uncovered for 3 hours.
4. Allow to cool. Strain, discarding solids, into a bowl.
- use as stock for soups, curries, taco sauce
