Beef Stock

Pete heads to Tasmania to see how Cape Grim beef gets its international reputation. The answer? Rich, lush grasslands. Not content with just the standard cuts, Pete and fellow chef, Gavin Baker, explore the most nutritionally dense offal. Guests include author, Neil Mann. Meals include Duck Egg with Bone Marrow and Asparagus, Beef Heart with Chimicurri Sauce, Blackened Beef Liver, and “Lazy Man’s” Lamb.

Makes: 4 ½ L


  • 2 kg beef knuckles and marrowbones
  • 3 tablespoons apple cider vinegar
  • 1.5 kg meaty rib or neck bones
  • 3 onions, roughly chopped
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 leeks (white part only), rinsed and roughly chopped
  • 6 thyme sprigs, tied together
  • 1 teaspoon black peppercorns, crushed
  • 1 garlic bulb, cut in half lengthways
  • 2 large handfuls flat-leaf parsley


  1. Place the beef knuckles and marrowbones in a stockpot or very large saucepan. Add the vinegar and pour in 5 litres (5¼ qt. / 21 cups) of cold water, or enough to cover, and allow to stand for 1 hour.
  2. Pre heat the oven to 200°C. Put the meaty rib bones, onions, carrots, and leeks in a roasting pan and roast for 20 minutes, until well browned. Transfer to the stockpot along with the celery.
  3. Pour the fat out of the roasting pan into a separate saucepan with 1 litre of water. Place the saucepan over high heat, and bring to a simmer, stirring with a wooden spoon to loosen any coagulated liquids. Add this liquid to the bones and vegetables. Add additional water, if necessary, to cover the bones – the liquid should come no higher than within 2 cm of the rim of the stockpot because the volume increases slightly during cooking.
  4. Bring the stock to a boil, skimming off any scum that rises to the top. Reduce the heat to low and add the thyme, peppercorns, and garlic.
  5. Simmer the stock for a minimum of 8 hours, and up to 12 hours. 10 minutes before the stock is ready, add the parsley. Strain the stock through a fine-mesh sieve into a large container. Cover and cool in the refrigerator. Remove the congealed fat that rises to the top. Transfer to smaller airtight containers. The stock can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.