Beef Stock - MICHAEL MOORE

Place the bones into a large roasting dish and place into a hot oven. Cook for 30 minutes or until they begin to brown. Stir in the chopped vegetables and the oil, roast for another 30 mins stirring occasionally to avoid burning.

Drain the bones and vegetables in a colander to remove the excess fat. Place the vegetables and bones into a large pot with the herbs and peppercorns. Place the oven tray onto a naked flame and heat up add the tomatoes and pour in 1 litre of water (this will bubble and steam and will remove all of the sediment from the tray). Pour this flavoured water and contents into the pot.

Bring the pot to the boil and simmer. Skim the fat that rises to the top. Cook for 4-6 hours, topping up with water to maintain the same level every hour. Once the stock is ready, remove from the heat. Allow to stand for 30 mins then strain through a fine sieve. Return this stock to the boil skim one more time.

Note: Do not allow water level to drop too far and do not boil the stock rapidly.

The stock is now ready and is a base for many dishes and sauces.