1kg beef soup bones
1kg asado (cut into large cubes between the bones)
3 large brown onions, quartered
130g parmesan rind
410g sliced American Processed Cheese
200g tomato sauce
300g gherkins, diced (1/2 cup pickle brine reserved)
1 tbsp caster sugar
Salt and freshly cracked black pepper
Preheat oven to 190ºC (170ºC fan forced). Spread beef bones and asado over a large baking tray, drizzle with oil and season generously with salt and pepper, toss to coat. Spread onions on a separate tray. Roast beef for 20 mins then add onion tray to the oven and continue to roast for a further 40 mins. Turn the meat every 20 mins to ensure all surfaces are well browned.
Remove bones from tray and place into a large saucepan. Scrape off any pan drippings and add to saucepan. Add roasted onions, parmesan rinds, sugar and 3L cold water from the tap. Season with salt. Bring to a boil and carefully skim any scum off the surface. Drop heat to very, very low and allow to simmer for 3 hours, tasting occasionally and adding salt if needed.
After 3 hours add diced gherkins, ketchup, mustard and American cheese. Push the cheese down so it is fully submerged. Continue to simmer for a further 10 mins. Remove from heat and allow to cool for a further hour. Stir through pickle brine.
Use tongs to remove large beef bones then carefully pour the stock through a fine sieve, discarding solids. Line the sieve with coffee filters then pour the stock through again, discarding any sediment caught in the filters. Pour filtered stock into a large, shallow container with lid, place into fridge overnight then in the morning carefully remove the solidified layer of fat across the top of the liquid. Discard fat. You may wish to filter the liquid again at this point to get a super smooth stock.