makes
2 litres
prep
15 minutes
cook
4 hours
difficulty
Easy
makes
2 litres
serves
preparation
15
minutes
cooking
4
hours
difficulty
Easy
level
Ingredients
- 2 kg beef bones
- 500 g oxtail, each piece cut in half
- 1 onion, roughly chopped
- 1 carrot, cut in 4
- 3 stalks celery, cut in 4
- 1 bulb garlic, cut in half horizontally
- 3 tbsp vegetable oil
- 1 tbsp tomato paste
- ¾ cup red wine
- 1 star anise
- 1 tsp peppercorns
- Bouquet garni (using a few sprigs each of thyme and parsley)
Chilling time: overnight.
Instructions
- Pre-heat the oven to 200°C.
- Using two large separate baking trays, add the bones to one and the vegetables to the other. Drizzle both with a little oil. Bake the bones for 1 hour, turning every 20 minutes to ensure they are deep golden colour. Bake the vegetables for 30 minutes until they are also golden brown.
- Place the vegetables and bones in a large stockpot, draining excess fat from the tray of bones. Add the tomato paste and stir to coat all of the bones and then add the wine to deglaze the pan. With a wooden spoon scrape the bottom of the pan. Cover completely in about 5-6L of cold water. Add the star anise, peppercorns and bouquet garni.
- Bring to the boil slowly and skim off any impurities that come to the surface. Once the stock is clear, turn the heat down and cook very gently uncovered for 3 hours.
- Leave to cool slightly and then strain in batched. Place in the fridge overnight. A thin film of fat will come to the surface once chilled. Skim the fat off and then the stock is ready to be used for soups, gravies or risottos. Freeze the rest in separate containers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
