Tips for good beef stock

1. Use good quality bones that are free from any foul any smell. Shin bones have give the maximum flavour and result in a good stock.
2. Use bones which are free from any meat, as the bones with meat will make the stick cloudy. Crack the bones for enhanced flavour.
3. Roast the shin bones till an even brown colour is obtained to get a brown stock.
4. Skim the scum that keeps rising to the top, as these are impurities and if mixed with the stock will result in a cloudy stock.
5. Blanch the bones and then make the stock.
6. Always simmer the stock for maximum flavour and add mirepoix only during last one hour and sechet during the last 30 minutes.