Kitchen Basics: How to Make Beef Stock Cubes
It take a few days to make these stock cubes, although the actual hands-on time investment is just under an hour.
I use a large 6L slow cooker to make the stock, and the quantities given below are for this. If you are using a smaller slow cooker, adjust your quantities accordingly.
Each stock cube will make 1 cup of beef stock.
Prep Time30 mins
Cook Time2 d 1 hr
Total Time2 d 1 hr 30 mins
Calories:
Author: Tania @ The Cook's Pyjamas
- 2.5 kg beef bones
- 2 onions cut into 8ths
- 6 - 8 medium mushrooms halved
- 2 Tablespoons olive oil
- 2 large carrots roughly chopped
- 3 large stalks celery roughly chopped
- Small bunch parsley
- 2 leaves bay
- 1 Tablespoon black peppercorns
- 1 cup red wine
To make the beef stock
Pre-heat the oven to 200C (180C fan forced).
Spread the beef bones in a single layer over a large baking tray.
Tuck the onions and mushrooms into the gaps between the bones.
Roast the bones for 30-40 minutes, or until the bones have browned and the onions softened.
Whilst the bones are roasting, place the carrots, celery, parsley, bay leaves and peppercorns in the bottom of a large slow cooker
Remove the tray from the oven, and transfer the roasted bones and vegetables to the slow cooker.
Pour the red wine over the bones, and then fill the slow cooker with water.
Turn the slow cooker onto low.
Allow to simmer for as long as possible, and for up to 2 days (48 hours). Keep an eye on the liquid level in the slow cooker, and top up with hot water as required.
To concentrate the stock
Strain the stock, taking care to remove all of the vegetables and bones.
Place the strained stock into the fridge, allowing it to cool completely. This will allow the fat that has rendered out of the bones to set into a solid layer on the top of the stock.
Remove the fat layer from the top of the stock. This fat can be saved and used for cooking.
Heat the stock in a large saucepan, bringing it to a gentle simmer.
Continue to simmer the stock for 40 - 60 minutes, during which time it will reduce considerably.
The stock has concentrated enough when it appears thicker, and has taken on a shiny, syrupy appearance.
To make the stock cubes
Line a 14cm x 19cm x 5cm container with silicone-lined baking paper.
Gently pour the reduced stock into the lined container, and place in the fridge for 6 -8 hours to set.
Once set, remove from the container, and chop the beef stock into 4cm x 5cm cubes.
These cubes will last in the fridge for a few weeks, however I prefer to freeze them until required.
To use the stock cubes
Place the stock cube in a jug or container that has volume markings on it.
Fill the jug to the 1 cup measure with boiling water.
Allow to sit for 2 minutes.
Stir to thoroughly dissolve the stock cube.
Use as required.