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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
