Brown Beef Stock - Cuisinart Cook and Hold User Manual

Brown Beef Stock

500g beef and/or veal bones
225g stewing steak, cut into 2.5cm cubes
1 large carrot, peeled and cut into 8cm lengths
1 stick celery, cut into 8cm lengths
1 large onions, peeled and quartered
2 tbsps olive oil or vegetable oil
3 chives
3 sprigs parsley
3 sprigs thyme
1 clove garlic, peeled
6 peppercorns
ß Preheat oven to 220°C/425°F, Gas Mark 7. Arrange the bones, beef cubes and vegetables in a
shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an
additional 25 minutes.
ß Tie the chives, parsley and thyme into a bundle.
ß Transfer the browned bones, meat and vegetables to the ceramic pot. Add the bundle of herbs,
garlic clove and peppercorns.
ß Add 175ml cold water. Cover and cook on 'High' for 5-6 hours. Strain stock from solids and discard solids.
ß Cover and refrigerate. The fat will solidify and come to the surface, remove and discard the fat.
Keep refrigerated for up to 5 days or freeze.
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