Jody Vassallo Beef Stock Recipe

Jody and Thomas the Meat Engine

The best thing about having best mates is when your best mates have the best girlfriends. Thank you Kerry Jennings from bringing Jody into our circle of alwaysness.

I’ve just arrived home from the Clune’s Butcher Shop with a big load of Dexter Beef. Including a mother load of beef bones.

Here’s what I’m going to do with the ones that our dogs don’t get. Thanks for these great tips Jody and hurry up and get here or I will be bitter.

To avoid bitter beef stock. Roast your bones in a moderate oven for about an hour – you want them dark brown but not burnt. Then fry onion, carrot and celery in olive oil in large stockpot, get em nice and soft as these flavours are going to form your stocks foundation. Add your bones, some bay and peppercorns and water and simmer for 12 hours over a low heat rumbling not boiling. Before removing from heat push the pot to one side of the element and increase you heat, this help bring the oil to the surface of the pot. Simmer for another hour or so. Ladle oil from surface and use for dripping, great for Yorkshire pudding or frying anything! Cool then cover, date and freeze. Bitterness in stock comes from having the heat too high.

Jody’s smile says it all “beautiful food”