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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

Ingredients

  • 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

Instructions

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.