2 dec

Beef Stock

Mrs Hoskings, Binnaway Branch

MAKES 3 LITRES (12 CUPS)

2.5 kg beef bones

1 carrot, peeled and coarsely chopped

1 turnip, peeled and coarsely chopped

1 onion, peeled and coarsely chopped

2 large stalks celery, coarsely chopped

small handful of thyme and parsley sprigs

12 black peppercorns

4–5 cloves

1 blade of mace

3 litres (12 cups) water, or as required

Place all the ingredients in a large stock pot then add the water, adding more if required to cover the bones and vegetables.

Bring to a simmer, skimming off any scum that rises to the top. Simmer over low heat for 4–5 hours, adding a little extra water as required to keep bones just covered.

Strain the stock, discarding the solids, and cool to room temperature. Skim off any fat and refrigerate for later use. (Stock can also be frozen.)