Скачать или смотреть Beef Stock Cubes | Roving Haggis

🏴󠁧󠁢󠁳󠁣󠁴󠁿 BEEF STOCK CUBES 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Scotland is renowned for the quality of its beef, primarily grass fed and naturally raised. Beef has also been an accessible, economical and plentiful meat historically, with many traditional recipes using beef, beef dripping or beef stock. Making your own beef stock takes a little time, but it’s economical and tasty, sure to add extra depth and flavours to your home cooked dishes. This is a roasted beef bone stock, but I will be sharing a raw beef bone broth soon too. Both are interchangeable and make good gelatinous stock.

Roasted beef bone stock:
1.5-2kg of meaty mixed beef bones
2 large brown onions
Olive oil
Salt
Black Pepper

Place beef bones and halved onion on a baking sheet, sprinkle with oil, salt and fresh black pepper, ensure they are all coated and get into a preheated hot oven at 200c fan and roast until a good deep brown. Remove bones and onions to a large stock pot. Drain off the fat (reserve to cook with) and add a kettle full of hot eater to the baking tray scraping all the good brown bits off the bottom. Add this liquid to the bones.

Then add the following:
Bunch of thyme
Bunch of parsley
2 Bay leaves
6 peeled cloves of garlic
1 onion, halved
3 carrots, washed and chopped roughly
3 stalks celery, roughly chopped
1 tsp each of coriander seeds and black peppercorns

Cover with cold water

Bring to the boil with a lid on and simmer for 6-8 hours.
I left mine to cool overnight in the kitchen, then the next morning, remove the solids and discard. Strain the liquid through a muslin then refrigerate overnight. Most of the fat was contained in the muslin, so next day scrape off any leftover fat, then reheat to liquid state, you can reduce a little if you like. Then pour into ice cube trays and freeze.
When frozen, tip out and place into a freezer bag, ready to be used in anything from sauces to mince and tatties and bolognaise!

#beefstock #easyrecipe #scotland #foodtok #fyp #bonebroth

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