Instructions
Cut
Chop the onion (20mm)
Cut
Chop the carrot (20mm)
Cut
Chop the celery (20mm)
Cut
Chop the tomato (20mm)
Cut
Crush the garlic
Roast
Roast beef steak, onion, and carrot, in standard oven, at 220C, 30min
Why this matters
What: Cook food uncovered in an oven using dry, radiant heat from all sides.
Why: Oven heat surrounds the food evenly, browning the exterior through the Maillard reaction while the interior cooks gently through conducted heat. Roasting concentrates flavours as moisture evaporates.
- Oven too low — food steams instead of roasting
- Not preheating — uneven cooking and poor browning
- Opening the door too often — drops temperature and slows browning
Simmer
SimmerCook just below boiling with tiny bubbles beef steak, celery, tomato, garlic, thyme, and rosemary, in stock pot, with water, red wine, salt, and black pepper, 150min
Why this matters
What: Cook in liquid held just below boiling — small bubbles rise lazily to the surface.
Why: Gentle heat extracts gelatin from connective tissue, dissolves flavours from aromatics, and keeps the liquid clear. A rolling boil emulsifies fat and makes stocks cloudy.
- Letting it reach a full boil — clouds the liquid and toughens proteins
- Lid fully on — traps too much heat and causes boiling
- Not skimming foam — impurities get worked back into the liquid
Drain
Drain stock pot
Rest
Let restLet meat sit after cooking so juices redistribute for 10 min
Why It Works
- This recipe uses proven techniques for consistent results
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 8
ingredient "beef steak" 1000g
ingredient "onion" 200g
ingredient "carrot" 150g
ingredient "celery" 100g
ingredient "tomato" 200g
ingredient "garlic" 20g
ingredient "thyme" 5g
ingredient "rosemary" 3g
ingredient "salt" 12g
ingredient "black pepper" 3g
ingredient "red wine" 200ml
ingredient "water" 3000ml
oven "standard oven"
pot "stock pot" 8l
knife "chef's knife"
cut "onion" style chop size 20mm
cut "carrot" style chop size 20mm
cut "celery" style chop size 20mm
cut "tomato" style chop size 20mm
cut "garlic" style crush
# Roast the beef and aromatics for deep colour and flavour
roast "beef steak" "onion" "carrot" in oven at 220C for 30min
# Build the stock — simmer low and slow
simmer "beef steak" "celery" "tomato" "garlic" "thyme" "rosemary" in pot with "water" "red wine" "salt" "black pepper" for 150min
# Strain the stock
drain pot
rest 10minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.