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Main Ingredient Carrots Beef Stock (Yakhni)
Beef Stock (Yakhni)
Ingredients
Meaty beef bones 2 kg
Onions 2 medium (300 g)
Celery (finely chopped) 2 sticks
Carrots (chopped) 2 medium (250 gm)
Bay leaves 3
Black peppercorns 2 tsp
Water 5 litres (20 cups)
Water (extra) 3 litres (12 cups)
Methods/steps
Place bones and onions in baking dish. Bake in preheat hot oven about 1 hour or until bones and onions are well browned. Transfer bones and onions to large pan; add celery; carrots; bay leaves; peppercorns and water. Let it cook for 3 hours. Uncovered. Add extra water; let it cook for another 1 hour. When luke warm. Strain. Makes about 2.5 liters (10 cups). Stock can be made 4 days ahead. Storage: covered in refrigerator. Freeze: suitable (but freeze in small bowls to use at one time). Microwave: not suitable.