Brown beef stock

1. Cut the fat off the bones and roast the bones in a hot oven until dark in colour.
2. Cut the vegetables into large blocks and brown in a pot with 15ml vegetable oil
3. Add the bones to the pot and continue cooking.
4. Then deglaze the sediment that formed at the bottom of the pot with a bit of water or with the wine.
5. Add the tomato paste and cook for 5 minutes, then deglaze again with water or wine. Make sure the tomato paste does not burn or it will become very bitter.
6. Add the bouquet garni to the pot.
7. Top up with cold water and bring to the boil.
8. Reduce the heat to a simmer and skim continuously.
9. Simmer for at least 6 hours. Larger quantities can be cooked up to 12 hours.
10. Strain through a muslin cloth or fine sieve and cool down.
11. Stock can be reduced and frozen in ice trays or small bags for later use in cooking.

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