By Leila Saffarian
Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier in your kitchen.
Keep stock
In restaurant kitchens the best sauces all start with a good stock. Stocks are often the by-products of kitchens where nothing goes to waste. All clean veggie peelings, stalks, stems, carcasses and, of course, bones can be turned into flavourful stocks.
A great meaty stock is a perfect base for a fabulous soup; it can also be added to stews, casseroles and risottos or simply turned into nifty savoury ice cubes for later use.
Meat stock
Ingredients:
500g beef bones or chopped beef short rib
15ml (1 tbsp) olive oil
salt and freshly ground black pepper, to taste
3 – 4L water
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 whole garlic cloves, skin removed
1 celery stalk, roughly chopped
a large handful of fresh flat-leaf parsley
4 sprigs of fresh thyme
Method:
- Preheat the oven to 200°C. Place the beef bones or meat and bones in a large baking tray, add the olive oil and season well. Roast for 30 – 40 minutes, turning the meat often until well browned.
- While the pan is still warm, deglaze with a splash of water, scraping off the meaty residue. Transfer the meat and juices to a large stock pot.
- Cover the meat with water and gently bring to a boil. Lower the heat and simmer for 1 hour, skimming the top every 15 – 20 minutes.
- Add the vegetables and herbs, bring to a boil, then reduce to a simmer and cook slowly for a further 1 – 2 hours.
- Strain the stock, allow to cool and remove the fat from the top.
LEILA’S TIP
For savoury ice cubes, after step 5, slowly reheat the stock and pour into ice-cube trays to freeze. Simply pop 2 – 3 cubes into your stews or casseroles while cooking for an instant flavour boost.
SOURCES
By Dylan Swart
