Wednesday, September 14, 2011

Soup Stock

Roast beef bones (on the right) and Oxtail bones (on the left) until fully cooked.  Drain off excess fat.

Add bones, carrots, celery, onions and garlic to stock pot.  Season with pepper, thyme and rosemary (or any flavours of choice).  Cover with COLD water.  Bring to a boil and reduce heat to low.  Simmer for 3-4 hours.

Strain stock, discarding solids.

1 comment:

  1. Best way to make all stock like this;) I freeze overstock in ice cubes container;)