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Homemade Asian beef stock
Here's a homemade beef stock recipe with Asian accents that will do wonders to enrich your dishes or sauces.
Prep
20 min
Cook
3 h 40
Serves
2
Ingredients
For:
2
servings
- 1,5 kg beef bones
- vegetable oil
- 2 spring onions
- 5 slices ginger
- 2 bay leaves
- 120 ml sake≈ 120 g
Spices
- 2 dried chillies
- 2 cloves
- 1 star anise
- 1 whole nutmeg
- 0,5 tsp black peppercorns
- 0,5 tsp coriander seeds
Method
- 1Preheat the oven to 200°.
- 2Oil the bones and place them on a baking tray. Roast for 20 minutes. Turn the bones and roast for another 20 minutes.
- 3Transfer the bones to a stockpot. Deglaze the baking tray with boiling water, scrape up the caramelised juices and transfer to the stockpot.
- 4Cover with water (3 L). Add the spring onions, ginger, bay leaves, sake and spices. Bring to a boil then reduce to low heat.
- 5Simmer for 3 hours, skimming as needed.
- 6Strain through a sieve. Return the liquid to the pot over high heat and reduce (a little) to your liking.
Notes
If you're making beef stock to prepare a beef stew or soup, take the opportunity to add the meat pieces to this recipe. Simply remove them halfway through cooking, set aside, then resume cooking on the second recipe, deducting 1h30. You'll save time while reinforcing the flavour of your stock. Beef stock keeps in the freezer for 3 months.
