From Boxed to Delicious Beef Stock

Von Chef Jean-Pierre · 90 Min.

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Zubereitung

1. Heat the olive oil in a large frying pan, add the onions and cook until golden brown, about 10 to 15 minutes.
2. In a large stockpot, combine the caramelised onions, all the chopped vegetables, the peppercorns, tomato purée and tomato paste, then add the store-bought beef stock and stir until blended.
3. Bring to the boil, then reduce to a very low simmer and cook for 3 to 4½ hours, stirring occasionally.
4. Strain the stock and pour it into freezer-safe containers.
5. Keep in the fridge for up to 4 to 5 days, or freeze.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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