Hi, i have roasted a joint of beef. How can i use the juices to make a stock from scratch??!
Answers: any stock recipe with fresh ingredients would be cool.
Use the bone with 2 chopped onions. several cloves of garlic, 2 cut up carrots, 3 stalks of celery, black peppercorns,
salt to taste. Parsley, thyme.
Put everything in a large pot and cover with 2-3 quarts of water. Bring to a boil, lower heat and simmer for several hours.
Strain and discard the bone and added ingredients.
carrots
you cannot really make a stock out of just the juices. Usually you would need a bone, or unwanted portion of meat. If you added the juice to some water with some fresh vegetables, such as onions, celery, and carrots, some salt pepper, and maybe some garlic, bring to a boil, and simmer for about 2 hours it may be ok, but not the same as if you were to have used the bone/meat.
Add corn starch slowly while heating the juices. Celery stalk cut finely and onion sliced finely added.
It will make a gravy rather than a stock really - there won't be enough to make stock for anything like a soup.
Making stock typically requires long, slow cooking of bones and scraps in water with other ingredients such as onion, carrot and celery
I have a couple of recipes on my blog - fish stock and vegetable stock - these (along with chicken) I find to be the most versatile.
Beef stock
Serves 6
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
1kg/2?lb beef bones
2 carrots, peeled and roughly chopped
2 onions, peeled and quartered
2 sticks celery, roughly chopped
1 tbsp vegetable oil
8 peppercorns
2 dried bay leaves
3-4 fresh parsley stalks
1 sprig fresh thyme
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Put the bones in a roasting tin and bake until well browned.
3. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned.
4. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water.
5. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface.
6. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.