RECIPES
Beef or veal stock
By Miele
10 minutes
Preparation Time
2 hours and 45 minutes
Cooking Time
2 litres
INGREDIENTS
1 kg beef or veal bones
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 parsley sprigs
1 bay leaf
2 litres (4 cups) water
Miele accessories
Unperforated steam container
METHOD
Induction cooktop method
- Place bones on a universal tray. Place in the oven at shelf level 2 and roast on Fan Plus at 200⁰C for 45 minutes, or until the bones are golden brown; discard excess fat.
- Combine the bones with the remaining ingredients in a large saucepan and bring to a simmer on medium heat, induction setting 5. Reduce heat to low, induction setting 3, and simmer, covered for 2 hours.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, approximately 6 hours.
- Once cold, remove any fat on the surface.
Steam oven method
- Place bones on a universal tray. Place in the oven at shelf level 2 and roast on Fan Plus at 200⁰C for 45 minutes, or until the bones are golden brown; discard excess fat.
- Combine bones with remaining ingredients in a deep unperforated steam container. Place into the steam oven and Steam at 100⁰C for 2 hours.
- Strain the stock and discard solids. Cool then refrigerate until completely chilled, about 6 hours.
- Once cold, remove any fat on the surface.
Hints and tips
- Refrigerate stock for up to 5 days or freeze for up to 6 months.
- Almost any vegetable can be used to make this stock, try using fennel or leek for a deeper flavour.
- There is no need to peel the vegetables for this stock.
APPLIANCE / FUNCTION
Miele
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