Brown beef stock (cubes)

Ingredients

order mirepoix

Preparation

1. Place washed and towel dried bones in a large roasting pan and put in a hot oven (about 200° C). Brown bones for about 1 hour.
2. Remove from oven and add Mirepoix, making sure you also get portions of the herbs and spices, and salt.
3. Cover with cold water, bones should be well submerged.
4. Reduce heat to 160° C and return covered roasting pan to oven. Cook for 6-8 hours for veal bones and 8-10 hours for beef bones. The bones must always be covered with fluid. If necessary, add more water or wine as needed.
   If you don’t have a lid for your roasting pan, cover lightly with aluminum foil, some steam should be able to escape.
5. Strain through a fine sieve or several layers of cheesecloth.
6. Cool the stock, then refrigerate or freeze. It’s good for 3-4 weeks in the refrigerator, 3-4 months frozen.

• To get the nice jelly cubes (see photo) fill the beef stock made of Mirepoix and the boiled beef or veal bones into a pan with a flat bottom. Let the stock cool down, then place it in the fridge to gel. You can then cut the jelly into cubes of any size and store it in the refrigerator and use as needed.

• You can also freeze them in portions. That way you always have a high-quality, tasty beef stock ready at hand!
   
• You can fill the stock also into ice trays and freeze those!