How To Make Beef Stock | The Guide To Perfect Stock

How to make the perfect Beef Stock. This recipe includes all of your everyday kitchen scraps, so you’ll never have to waste any ingredients again. This Beef Stock recipe is easy to make and best of all, it can be put on and left alone whilst you get on with your day. This is the perfect Stock for Soups, Sauces, and those cold nights where you want to be nice and warm. Learn how to make this today and you’ll never want to buy Stock cubes or prepackaged Stock again. Makes - 3 Litres Ingredients - 1.5 kg (3.3 Pounds) - Beef Marrow Bones, 1.5 kg (3.3 Pounds) - Beef Neck Bones 3 - Brown Onions (With Skin), Roughly Chopped 3 - Carrots, Unpeeled & Roughly Chopped 1 - Leek, Roughly Chopped 1 - Whole Bulb of Garlic, Halved 3 - Celery Stalks, Roughly Chopped 500g - Vegetable Scraps (SAVE IT FOR A STOCK) 1 Tbsp (6g) - Black Peppercorns 3 - Dried Bay Leaves Water to Fill Pot 3/4 Full (I used an 8.7 Litre Stock Pot) *IMPORTANT INFORMATION* * Do not leave the stock completely unattended. If you are cooking it for 24 hours before you go to bed place it in the fridge and continue cooking it the next day. Bring it back to a boil, reduce the heat to low, and simmer for the time remaining, adding more water if necessary. * Do not pour the beef fat down the drain, doing so will clog your plumbing and cause a hefty repair bill. Simply cool the fat down until it solidifies and place it in the bin. Equipment I use - Knives and Steels - Shun Premier Santoku Knife - Shun Premier Bread Knife - Shun Steel - Pots and Pans - Essteele Per Vita 5 Piece Cookware Set - Music in this video - Intro - Song - Coffee and Unicorns Artist - Henyao Song - Faster Car (Instrumental version) Artist - Loving Caliber Link - Song - Fansi Pan Artist - Yomoti Link - Song - Pomelo Artist - Jobii Link - Thanks for watching!