Michael Moore

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Heart friendly, Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Beef, Cakes/baking, Saucy, Soup

INGREDIENTS

2kg beef bones
2 carrots, chopped
2 onions, peeled and quartered
2 sticks celery
1 leek, trimmed and chopped
2 medium tomatoes, squashed
100g tomato paste
4.5 litres water
5 black peppercorns, lightly crushed
Bouquet garni - 4 parsley stalks, 3 sprigs thyme, 1 bay leaf

METHOD

Cut the bones up (or have your butcher do it for you) and remove any excess fat.

Preheat oven 200°C /180°C (fan forced) and place bones in a large baking tray. Roast 30 minutes, turning bones over half way or until bones are browned.

Remove from dish and set aside.

Drain away fat, reserving 3 tablespoons; place chopped vegetables and tomato paste into the base of the pan and return to oven. Cook for a further 20-25 minutes or until vegetables are brown and softened.

Place bones into stockpot, along with roasted vegetables. Pour cold water into baking dish to scrape up all the flavours. Transfer into stock pot. Add meat juice, peppercorns and bouquet garni and simmer 4-5 hours. Skimming off scum and topping up with cold water regularly.

Skim and strain through a muslin lined chinois into a clean container.
Cool quickly by dividing stock into smaller container and refrigerate.

Store in refrigerator until cold.

Skim off layer of fat and pour into sealable containers. Label and date stock and freeze for up to 6 months