Making your own stock can be a game changer! Don't get me wrong, I've used stock cubes in the past as they are quick and simple to use but if you're making something like French Onion soup, it's the stock that maketh the dish (as they would have said in past).
Don't let the number of steps put you off making your own stock, it's a lot easier than you'd think and if you have a pressure cooker, a lot, lot quicker than boiling/simmering for 6+ hours! Bones should be available from your local butchers and some supermarkets (like Morrisons here in the UK) also sell them.
Portions: Approx 2litres of stock
Ingredients
- 500g Raw beef bones
- 2.5l water
- 1 Onion
- 1 Carrot
- 1 stick of celery
- 1 small leek
- 1/2 a dozen mushrooms
- Bouquet garni
- 4 peppercorns
- Garlic
- Tomato Puree
- Olive Oil
Equipment
- Pressure Cooker
- Frying Pan or Tray
- Chopping Board
- Knife
- Bowls
- Strainer
Instructions
- Either roast the beef bones in the oven (regularly turning so all sides get roasted) or fry in a little oil in a frying pan
- Remove the bones and place in the pressure cooker pot (do not pour the tray/pan in to the pot, just remove the bones)
- Add 2.5l water
- Skim off any fat from the surface
- Pressure cook on high for 2.5 hours
- Release the pressure
- Add the peppercorns, bouquet garni, Garlic, Tomato Puree and the chopped vegetables to the pot
- Pressure cook on high for 7 minutes
- Allow the pressure to release naturally
- Strain in to a bowl
- Allow to cool - any fat will rise to the top and as it cools it will solidify
- Remove the fat (also know as beef dripping or tallow) and save for frying or roasting*
*Beef Dripping/Tallow will last a long time as long as it is stored correctly. An air tight container is a must and if you keep it in a cool dark place it can last up to a year. If you put it in the fridge it can last up to 18 months or if you place in the freezer then 2-3 years!!
Pressure Cook, Slow Cook or Cook on the Hob?
Cooking on the gas hob is the way a professional chef will do it and they'll tell you this gives the best flavour. But it takes many hours of supervised cooking. Instead of Pressure Cooking (as I have done in this recipe) you could always slow cook it all for 8 hours on high. I guess it all depends on how much time you have?!
Serving Suggestion(s)
Can be used as a base for a Gravy or a Soup - I love French Onion Soup and this is amazing for that.