BEEF STOCK Ingredients:
Left over bones from Roast.
Trimmings from Veg from roast!
Method:
Cover bones in tomato pure, pop in oven until black.
Transfer to pot cover wi COLD water and bring to a gentle simmer.
Don’t boil it or it’ll go cloudy.
Add carrott, onion, leek, celery trimmings (no parsnip or turnip, it’ll go cloudy)
Add garlic and hard herbs.
Cook 2-3 times if possible.
Top up with cold water regularly.
Let it cool, refrigerate overnight, the fat will settle and you can pick it off the next day.
Pass through a sieve or cloth to get the finest liquid possible.
Heat/reduce the beef juice until you get a nice thicker consistency. (cheers marky!)
SOUP Ingredients:
2 tablespoons olive oil 600g gravy beef, trimmed, cut into 2cm pieces
1 medium brown onion (150g),
chopped coarsely 1 clove garlic, crushed
1 litre (4 cups) water 3 cups of homemade beef stock
400g can diced tomatoes
2 trimmed celery stalks (200g), cut into 1cm pieces
1 medium carrot (120g), cut into 1cm pieces
2 small potatoes (240g), cut into 1cm pieces
fresh sweetcorn (scrape of cob into pan)
1⁄2 cup (60g) frozen peas
METHOD:
Heat half of the oil in large saucepan; cook beef, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens.
Return beef to pan with the water, stock and undrained tomatoes; bring to the boil.
Reduce heat; simmer, covered, 1.5 hours.
Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes or until vegetables are tender.
Add corn and peas to soup stir over heat until peas are tender.
Serves about 6, accompany with a tasty cold cider…….. Fooockin delicious!
