I am still in the process of clearing out my second freezer and in using up various “mystery” meals (hmm is that chilli or stew), I came across these beauties. I have gotten some beef bones from the butcher a while back to make beef stock and he gave me these. I like to roast the bones with the vegetables first, just to give the stock a more concentrated flavour.
I usually roast the bones drizzled in a teaspoon of olive oil, with leeks, onions and carrots thrown in for about 30 minutes at 180C/350F, be careful not to burn the bones. Then tip everything into a large pot and cover with cold water, 1 small bottle of ale, 2 bay leaves, a handful of peppercorns, and 3 large sprigs of fresh thyme. I like to add 2 tablespoons of tomato purée (paste), and 2 cloves of garlic at this point as well.
Simmer the stock for about 2 hours until the stock starts to look dark and rich. Scoop any solids that are on the surface.
Once the stock has cooled off a bit, strain the stock into a bowl and allow to cool fully before popping in the fridge or freezing for later use. My stock will appear in a future recipe for Steak & Ale pie, which is why I used golden ale on the stock. Feel free to leave it out, use a different type or use red wine.