Ingredients (4 liters)| Amount | Measure | Name |
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| 4 | kg | Beef, bones chopped |
| 1 | kg | Pigs trotters optional |
| 500 | g | Beef shin large dice |
| 10 | l | Water |
| 375 | g | Onions large mirepoix |
| 375 | g | Carrots, old mirepoix |
| 0.38 | kg | Leeks mirepoix |
| 375 | g | Celery, whole mirepoix |
| 200 | g | Tomatoes whole |
| 50 | g | Garlic cloves, raw whole |
| 100 | g | Mushrooms, Button fresh whole |
| | | Peppercorns x 8 |
| 1 | pc | Bouqet garni |
PreparationAdvance preparation
Pre heat the oven to 220oC (425oF) Gas 7
1. Place the chopped bones, beef and trotters, in a roasting pan and roast in the pre heated oven, turning occasionally until evenly browned.
2. Remove bones add to the water, strain off the excess fat and deglaze the pan with some of the water, add to the bones, simmer the bones for 2 hours
3. Brown the vegetable mirepoix in the same manner as the bones and add to the bones when the 2 hour simmering has been reached.
4. Add the bouqet garni and peppercorns, simmer for a further 6-8 hours
5. Skim of excess fat, strain through a fine chinois.
Handy hints
Red wine can be added to deglaze the beef bone juices and give added flavour. A calfs foot can be added in place of trotters to give more flavour and increase the gelatine for jellied / reduced stock.
For convenience, quaility and cost consider the KNORR Stock Reduction range as an alternative.
Healthy hint
Deglaze excess fat from the surface throughout simmering.
CCPs
Stock should be brought to the boil and kept at a gentle and consistent simmer of 63oC across the stock pot.
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