Ingredients
¼ cup rice bran oil
2 kg beef bones including marrow bones
500 g stewing steak, chopped
2 onions, chopped
2 carrots, chopped
2 sticks celery with leaves, chopped
1 tbsp SIDS HOT WORCESTER SAUCE
6 sprigs parsley
6 sprigs thyme
2 bay leaves
6 black peppercorns
Directions
Heat the oil in a large saucepan then brown the beef bones in batches. Remove from pan and set aside. Brown the steak in batches then remove from pan and set aside. Add the onions, carrots and celery to the pan and fry, stirring, until lightly brown, adding more oil if necessary. Stir in SIDS HOT WORCESTER SAUCE, parsley, thyme, bay and peppercorns.
Return beef bones and meat to the pan and add enough water to cover by 5 cm. Slowly bring to the boil, skimming the scum. Simmer for about 5 hours, topping with water to keep the ingredients submerged.
Strain the stock through a sieve lined with muslin then discard the solids. Allow stock to cool then remove the fat from the surface.
Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.
