Like many things in life, a good foundation is the key. The same goes for stocks. You can certainly go out and buy store bought stock but trust me, there is a huge difference. A good beef stock is the gateway to so many delicious recipes which I will build on later on this site. The extra work is worth it. This recipe is easy to make but as usual the details are important. When you go your Butcher for bones, make sure you tell them what it for. You are looking for marrow, joints and some meat on the bones. Some Chefs like to add tomato paste and some also do not season with salt and pepper. Personally I prefer not to use tomato paste as I can add it later along with other seasonings. As to seasoning, I do add a wee bit of salt and pepper at the beginning. Personal choice. Also I do not peel the carrots. Doesn’t matter. Once you get the stock in the pot, bring to a boil. As soon as it reaches a boil turn it down to a low simmer. Do not stir the pot! Leave it alone. This will produce a clear, flavourful stock. In a commercial environment most stocks are allowed to simmer for at least 8 hours. Some more than 12. In our case I only simmer for 5 hours. Still amazing. ( This why it is so expensive to buy real stock at your butcher. ) This stock freezes well.

Makes 2 liters Difficulty: Easy Time: 5.5 hours

Kimbo’s Homemade Beef Stock Ingredients

• 2 kilos ( 4.4 lbs) beef bones
• 4 big carrots
• 2 big onions
• 5 stalks of celery including the tops
• salt and pepper
• water

Cooking Instructions for Kimbo’s Homemade Beef Stock

• Heat oven to 350 F. ( 175C.)
• Rough chop the onions, carrots and celery.
• Rub bones with Avocado oil.
• Lightly season with salt and pepper.
• Place all ingredients into pan.
• Place in oven, for 70 minutes or until bone are well browned. ( turn bones over halfway through).
• Empty everything from pan into stock pot.
• Fill with cold water to cover 2 inches above ingredients.
• Bring to boil and then immediately reduce to a low simmer.
• Simmer for a minimum of 5 hours. (do not stir) You can skim occasionally but not necessary. The fat will float to the top later.
• Let cool for 30 minutes.
• Pull bones then strain with wire sieve.
• Refrigerate. (I leave fat on top and skim out later once it has firmed up on top)
• You now have an amazing base for your future Sauces, Gravies or soups!