INGREDIENTS
- 2 to 2.5kgs of meaty stock bones (ensure cuts that include marrow and connective tissue)
- 3 to 4 litres of filtered water
- 1 onion
- 2 cloves of garlic
- 1 carrot
- ½ tsp of unrefined salt
- ½ ground black pepper
METHOD
- In a large stock pot place, all your ingredients.
- The filtered water should cover your meat bones, adjust accordingly.
- Bring to a simmer on medium heat, once simmering away reduce to a low heat.
- Let this simmer on low for about 3 to 4 hours, removing any scum from the top as needed.
- Once cooked, place in a sink of cold water to let cool quickly and then strain removing any bones etc.
- Bottle in glass jars, stock will keep in the fridge for 4 to 5 days in and in the freezer for a few months.
NOTES
Avoid storing in plastic containers to avoid chemicals leaching into your stock. If you are intending on freezing leave a 3 to 4 cm room at the top of the glass bottles/jars to allow for expansion in the freezer.
Let frozen meat stock thaw naturally at room temperature or in fridge in the warmer months.
Heat gently in a saucepan on the stove top to retain all those beneficial nutrients, avoid the microwave.
