Name: Beef bone & onion soup
Cook time: 960 min
Total time: 960 min
Yield: 6
Ingredients: 3 kilogram beef bones; 1 celery stick; 2 carrots; 1 leek top; 1 head garlic, peeled; 2 tablespoon olive oil; 2 teaspoon salt; 3 bayleaves; 3 kilogram brown onions; 2 tablespoon freshly grated horseradish; 12 thin slices good-quality baguette; 1 cup curio bay pecorino cheese (or any other hard new zealand cheese), grated

Ingredients

3 kilogram beef bones

1 celery stick

2 carrots

1 leek top

1 head garlic, peeled

2 tablespoon olive oil

2 teaspoon salt

3 bayleaves

3 kilogram brown onions

2 tablespoon freshly grated horseradish

12 thin slices good-quality baguette

1 cup curio bay pecorino cheese (or any other hard new zealand cheese), grated

Method

1.Start by making your stock a day or two ahead. Roast the beef bones in the oven at 220°C for 1 hour or until browned.

2.While the bones are roasting, roughly chop all the vegetables, except the onions, and place in a large pot with 1 Tbsp olive oil, 1 tsp salt and the bayleaves, and cook on a low heat until they begin to caramelise.

3.Once the bones are nicely browned, add them to the pot with the vegetables, cover in cold water and bring to a boil. Once you hit boiling point, reduce to a simmer (you may need to skim some foam off the top – this is waste from the bones). Simmer on a very low heat for 12-16 hours. Strain into a large container and refrigerate liquid overnight.

4.In the morning, skim to remove the layer of fat off the top (if you’re particularly savvy you’ll save this for your roast potatoes).

5.Finely slice the onions and cook in a large pot with 1 Tbsp olive oil and 1 tsp salt on a low heat to colour slowly, stirring occasionally. When the onions are a light golden-brown colour, add the broth and cook for a further 30 minutes. Add the fresh horseradish and season to taste.

6.To finish the dish, toast the baguette slices with a layer of grated cheese. These will float above the onions for added texture and effect.

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