- 1.8 kg meaty beef bones, including marrow and shin bones or knucklebones
- 2 onions, thickly sliced
- 2 carrots, thickly sliced
- 2 celery stalks with leaves, sliced
- 6 sprigs fresh parsley
- 2 small bay leaves
- 1 sprig fresh thyme, or 1/2 teaspoon dried thyme
- 10 black peppercorns
- 1 tablespoon salt
- Preheat the oven to 200°C (Gas 6). Place the bones, onions and carrots in a roasting tin, then roast for 30 to 45 minutes, until the bones turn a rich brown.
- Transfer the mixture to a stockpot or very large saucepan. Add the celery, parsley, bay leaves, thyme, peppercorns and salt. Add enough water (about 5 litres) to cover the mixture.
- Add a little water to the roasting tin and stir to loosen any browned bits. Pour the liquid and bits into the stockpot.
- Place the stockpot over medium–high heat, then slowly bring the mixture to a boil, using a slotted spoon to skim off any fat or scum that rises to the surface. Reduce the heat, partly cover the pot and simmer gently for 3 to 4 hours.
- Line a fine sieve with muslin (cheesecloth) and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-sized, airtight containers; cover, label and date. Store in the refrigerator for 1 week, or freeze for up to 6 months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.