Condiments | Aromatic Beef Stock

These ingredients produce a fruity stock. For a citrus flavoured stock replace the pomegranate with 4 lemons or 4 oranges, quartered.

  • 3 litres water
  • 2 kg beef bones, roasted in oven
  • 1 large celeriac root, roasted in oven, cubed small
  • 600 g (2) carrots, roasted in oven, cubed small
  • 1 pomegranate, cut into quarters
  • 300 g (1) leek, sliced
  • 200 g beef shank, cut into large pieces
  • 200 g (1) parsnip, roasted in oven, cubed small
  • 2 celery stalks, cubed
  • 4 dried apricots
  • 4 dried pears
  • 12 juniper berries
  • 6 allspice grains
  • 6 black peppercorns
  • 6 barberries
  • 5 marjoram sprigs
  • 5 thyme sprigs
  • 1 lovage stalk
  • 2 bay (laurel) leaves
  • Salt

Place all the ingredients in a large pot with sufficient water to cover, gradually bring to a rolling boil. Remove the scum that rises to the surface, reduce heat and simmer for five hours, strain.

For a beef jelly reduce liquid by two-thirds.