Ingredients​

• 2.5 kg meaty beef bones coles and woolworths sell these
• 1 carrot , unpeeled, cut in half
• 1/2 onion brown peel and cut in half
• 2 tomatoes , cut into quarters
• 1/2 tbsp coriander seeds
• 1 tbsp apple cider vinegar
• 1/2 tbsp black pepper
• 1 celery stem , cut in half or thirds (leaves on ok)
• 2 bay leaves , fresh (or 1 dried)
• 2 thyme sprigs (or 1 tsp dried leaves)
• 12 parsley sprigs , if you have it
• 3 litres water , cold tap water

Instructions​

• Add all ingredients into a large pot. Start with 3 litres of water, then squish the bones etc down to fit snugly in the pot. Add more water if needed, to just cover the bones (ingredients will collapse a bit as stock cooks).
• Boil then simmer: Bring to a boil on medium high, then turn down to low so it's simmering ever so gently, with only a small bubble bursting every now and then.
• Remove surface scum: Scoop off any surface scum using a ladle and discard.
• Simmer for 3 hours on very low, no lid. Liquid level should reduce to around 4 litres/quarts for all – if not, just reduce after straining
• Other methods: –using a slow cooker cook 8 to 10 hours

STRAIN & FINISH:​

• Strain: Strain stock through a strainer set over a large pot or bowl. Leave strainer for a few minutes to let it drip.
• Cool to room temperature: Set stock on counter and cool
• Ready! Beef stock is now ready to use! This stock is equivalent in strength to store-bought stock, so it can be used 1:1 in any recipe calling for beef stock.
• Salt adjustment: Homemade stock is unsalted whereas store-bought stock is salted. Add 1/4 tsp salt for every 1 cup homemade beef stock (250ml) to match the salt level of store-bought low sodium beef stock. When using in recipe
• Freeze in containers last for 3 months
• 
  
• To use: Cold stock has a jellied consistency It takes barely a minute to turn liquid on a medium high stove, or microwave. You can also just add it in jelly form straight into dishes