Culy’s basics: beef broth

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If there is something indispensable in your kitchen cupboard, it is stock cubes. They are always there and you can always use them. Whether it’s making a ragout for homemade veal croquettes, or brightening up your pasta, it’s always useful. So why not make it yourself? This recipe is from the book Heston Blumenthal Home by ***Heston Blumenthal.

For about 2 liters of beef stock:

  • 1 kilo chopped beef bones or beef shank
  • 350 grams oxtail
  • 1 kilo cubes of beef shank
  • 500 grams peeled and finely chopped onion
  • 1 star anise
  • 500 grams peeled and sliced ​​carrot
  • 3.75 dl red wine
  • Peanut or grapeseed oil
  • Two cheesecloths

Preheat the oven to 190 degrees. Brush the bones and pieces of oxtail with some oil and place them in a roasting tin. Place in the oven for an hour, turning every 20 minutes until golden brown on all sides.

Meanwhile, heat a thin layer of oil in a pan over high heat. Wait until the oil is boiling hot and fry the cubes of beef shank in batches until they are nicely browned without burning. Remove the meat from the pan and set it aside.

Pour some water into the pan, stir the sticks and reserve the mixture.

Clean the pan and put it back on the fire. Heat another thin layer of oil, add the onion and star anise and stir to coat with oil. Fry the onion over medium to high heat until caramelized, stirring frequently to prevent the onion from sticking (about 45 minutes).

Add the carrots and cook the vegetables until both are soft and caramelized (about 20 minutes). Add the red wine and let it reduce until it is thin and syrupy (about 30 minutes).

Add the bones, oxtail and shank, with the liquid with the sticks and two liters of cold water. Bring to a gentle boil and skim the surface if necessary.

Put the lid on the pan and bring it to a boil over high heat. Turn the heat to low and let the mixture cook for two hours. Remove the pan from the heat and let it cool completely before removing the lid.

Pour the stock through a strainer covered with two layers of wet cheesecloth. Put it in the fridge overnight. Scrape the fat off the stock before using or freezing.

Is two liters too much or do you not need it yet? Then freeze it, in small portions in, for example, a muffin tray or ice cube tray. This way you always have a portion of stock available, without always having to use so much.

Would you rather make a stock and save it for next time? Then reduce the stock until a third of it remains. 

Source: Culy by
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