Broths & Stocks

Beef Broth

A deep roasted-bone stock — the meat broth for the pork/chicken paella. Makes about 3 liters. From a paella class at The Paella Club, Barcelona.

Ingredients

• 1kg beef bones
• 100g extra virgin olive oil
• 4 whole garlic cloves
• 300g carrots
• 200g celery
• 4L cold water
• Salt to taste

Method

1. Preheat the oven to 250°C / 480°F.
2. Roughly chop the carrots and celery into chunks.
3. Place all of the beef bones on a large baking tray and coat them with olive oil.
4. Roast the bones in the oven until golden brown and dark in color.
5. Transfer the roasted bones to a large deep pot, add the chopped carrots and celery, and pour in all of the water.
6. Bring to a boil, then simmer over medium heat for 30 minutes (use a timer).
7. Strain out the bones and discard.
8. Simmer the liquid over low heat a further 20 minutes, until reduced by about three-quarters.
9. Salt to taste.
10. Remove from the stove.
11. Let cool to room temperature, then refrigerate.
12. Chef's tip: this broth freezes well and keeps up to 6 months.

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