Beef Stock

1. Heat the oven to 220 C (425 F). Spread the shin bones, marrow bones and short ribs in a roasting tray and roast for 40 to 45 minutes, turning once, until deeply browned all over.
2. Halve the onions, roughly chop the carrots, leek and celery, and scatter them around the bones with the tomato paste and garlic; roast a further 20 minutes until the vegetables are caramelised.
3. Transfer the bones and vegetables to a large stockpot. Pour a little of the cold water into the roasting tray and scrape up all the browned bits, then add this to the pot along with the remaining water so everything is just covered.
4. Bring slowly to a bare simmer over medium heat, then skim off any grey foam and fat that rises to the surface during the first 15 minutes.
5. Add the bay leaves, peppercorns and thyme, lower the heat so only an occasional bubble breaks the surface, and simmer gently uncovered for 6 to 8 hours, topping up with hot water if the bones become exposed.
6. Strain the stock through a fine sieve lined with damp muslin into a clean container, letting it drip without pressing on the solids, and discard the bones and vegetables.
7. Cool the stock quickly by standing the container in a sink of iced water, then refrigerate; once cold, lift off the set fat from the surface and season lightly with salt only when you use it.

You'll use: Oven · Large pot · Saucepan