HOME-MADE BEEF STOCK In SLOW-COOKER

HOME-MADE BEEF STOCK In SLOW-COOKER. Easy, rich beef stock made at home with bones simmered super slow in a cooker. Tasty base for soups and stews from simple veggies and herbs. Makes 1.6L of yummy, clear broth you can store or freeze.

Ingredients

• 1.5kg beef bones with lots of meat on them

• 2 onions, cut in half

• 2 carrots, chopped big pieces

• 1/4 bunch celery, chopped big

• 1 tsp whole black peppercorns

• 1/2 head garlic, peeled

• 1 leek, chopped big

• 3 stalks thyme

• 3 stalks rosemary

• 4 bay leaves

• 2 tbsp apple cider vinegar

HOME-MADE BEEF STOCK: Directions

1. Put all ingredients in a 6L slow cooker.

2. Add about 3L water, or enough so it’s 1 inch from the top of the cooker bowl.

3. Cook on low for up to 20 hours to get the best flavour.

4. Use a spoon with holes to take out and throw away all big solid bits.

5. Pour the liquid through a fine screen to catch any tiny bits of food or herbs. No screen? Cut one leg off a clean pantyhose stocking, tie the toe end tight, and pull it over a bowl like a screen.

6. Pour into a big bowl and put in the fridge overnight, or until fat on top gets hard.

7. Use the hollow spoon to scoop off and toss the hard fat.

8. Fill jars, bags, or pouches with the stock. Keep in fridge for 3-4 days, or freeze for 3 months.

9. This makes 1.6L of finished stock.