Beef Stock
2.5kg Beef, feet 2kg Beef bones 100g Tomato paste 1kg Sweet onion 130g Garlic, 2 whole heads 2.3kg Beef, minced 300g Carrot, about 4 large 7g Black pepper, whole 5g Thyme, fresh sprigs 0.25g Bay leaf, fresh 6kg Water
1 Smother beef feet and bones in tomato paste, and place in roasting pan.
2 Chop the onions in half and place them among the beef bones. Place the whole heads of garlic among the pan.
3 In a separate pan crumble an even layer of minced beef. Add both trays to a 220°c oven. Roast until deep brown stiring occasionally. This process can take up to 2 hours.
4 Drain fat off minced beef with a strainer and transfer the roasted meat and vegetables to a pot. Add the remaining ingredients (carrot, black pepper, thyme and bay leaf,) reserving a little water for deglazing the pans.
5 Deglaze the bottom of the trays and add it to the pot. Bring the contents of the pot to a simmer and maintain it for 24 hours — try to maintain 90°c
6 Strain stock, skim off the fat as it cools and reserve.