Sous Vide Beef Stock
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
You may not want to leave your oven on all day while you're out at work, but you certainly can leave your Anova Sous Vide on for 12-24 hours. This stock combines veggies with beef bones for a multi-dimensional recipe.
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
600g beef bones
3 cups (709 mL) of water
1 celery stick, chopped
1 carrot, chopped
1 white onion, chopped
Directions
-
Step 1
Put all of the ingredients onto a bag, fold over the top of the bag a couple of times and then clip it to the edge of your pot - cook sous vide for 12 hours at 90C.
-
Finishing Steps
-
Step 0
Transfer the contents of the bag into a pot, bring to the boil and boil for 10 minutes or until reduced by one third, then strain.