You can buy pre-made stocks in many supermarkets. And if you are really desperate, there are stock cubes. But nothing beats making your own stock. Make a big batch and freeze what you don’t need immediately.
The very first cooking class I ever attended was about making stocks. The lessons learned have been invaluable. The most important is – don’t rush it. Stocks need time. Beef stocks need a lot of time. Some Vietnamese Phở restaurants have their stocks cooking for 18 hours. I recommend a minimum of 6 hours for a basic stock like this. If the temperature is too hot for too long the stock gets cloudy and can get a little bitter. If you see an occasional bubble rising to the surface, that is about the correct temperature.
- 2 kg beef marrow bones
- 5 litres water
- 2 onions skinned and halved.
- 4 carrots cut into quarters length wise
- 1 head garlic cut through the middle (across all the )
- 1 tsp of peppercorns
- 8 stalks of celery lower 2/3 included
- 4 sprigs of thyme
- 1 cup parsley stalks loosely packed
- 2 bay leaves
Plunge the beef bones into boiling salted water. Bring back to boil and let boil for 2 minutes. Drain and discard the water.
Roast the beef bones for 30 minutes.
Add the onions, garlic, and carrots to the roasting pan and roast for another 45 minutes.
Add bones, vegetables, and all other ingredients to a suitably sized pot and bring to the boil.
Skim off any scum and oil.
Cover and reduce heat so that you only see occasional bibles rising.
Simmer for 6 to 24 hours, where simmer means the occasional bubble surfacing.