Toasted Garlic-Beef Stock

Ingredients for Toasted Garlic-Beef Stock

• 1.8kg beef bones

• 1/2 bunch celery, coarsely chopped

• 1 medium onion, coarsely chopped

• 4 medium carrots, scrubbed, coarsely chopped

• 1 tablespoon tomato paste

• 120ml olive oil

• 1 head of garlic, cloves thinly sliced

• 1 bunch herb stems (such as parsley, coriander, and/or thyme)

• 4 bay leaves

• 1/2 teaspoons black peppercorns

• 1/2 teaspoons coriander seeds

Preheat oven to 232°C. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.

Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.

Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel coloured and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.

Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.