1. Roast the bones (essential)

Heat the oven to 220°C fan. Spread the bones out on a roasting tray and roast for 35–45 minutes, turning once, until well browned. This step is crucial for depth and colour.

2. Build the stock

Transfer the roasted bones to a large stockpot. Add the onions, carrots, celery, garlic, bay leaf and peppercorns.

Pour in cold water so the contents are covered by 2–3cm only (around 3 litres). Using less water is key to achieving a concentrated result.

3. Gentle extraction

Bring the pot up very slowly to a bare simmer. Skim off any grey foam that rises to the surface.

Once settled, reduce the heat so the liquid barely moves and cook uncovered for 6–8 hours. Do not allow it to boil.

Top up with a little water only if bones become exposed.

4. Strain

Strain the stock through a fine sieve into a clean pan. Discard the bones and vegetables.

At this stage you have a strong beef stock, but it will not yet be firm.

Reduction: Turning Stock into Concentrate

5. Reduce

Place the strained stock back over a low to medium heat and simmer uncovered until reduced by 50–60%.

This usually takes 60–90 minutes. You are looking for a glossy finish and noticeably thicker texture.

6. Test for set

Spoon a small amount into a dish and chill in the fridge for 10 minutes:

• If it sets firm and wobbles, it’s ready
• If it’s loose, continue reducing

Multi‑Cooker Option (Ninja Foodi MAX)

1. Roast the bones as above for best flavour.
2. Place bones, vegetables and aromatics into the Foodi pot.
3. Add cold water up to the MAX fill line (do not exceed).
4. Pressure cook on High for 120 minutes.
5. Allow a full natural pressure release.
6. Strain the stock into a clean pan.
7. Reduce on Sauté → Low, uncovered, until reduced by at least half and thickened.