Instructions

• Prepare the barbecue for indirect cooking over medium heat (roasting setting- 190°C-230°C).

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  Indirect Heat on a Premium Gas Barbecue
• Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.

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  Indirect Heat on a Weber Q (<2023)
• Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).

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  57cm Kettle Charcoal Barbecue Setup – Indirect Cooking
• Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse™, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
• Lightly coat the beef bones, onion, garlic bulb and carrot with olive oil and season with salt and pepper.
• Once the barbecue has preheated, roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.
  Once the barbecue has preheated, place your ingredients onto the trivet. Roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.
  Once the barbecue has preheated, brush the cooking grills clean. Place the ingredients in the centre of the cooking grill, in-between the two charcoal baskets. Roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.
  Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45minutes or until the ingredients have turned golden on the edges.
  Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.
• In a large stock pot, add the 5L water, celery, bay leaves, 2 sprigs of rosemary, peppercorns, apple cider vinegar and the roasted beef bones, onion, garlic and carrot. On a barbecue side burner or stove top simmer for 2 ½ hours, skimming any impurities off the top as the stock simmers.
• Once the stock has simmered and heavily reduced. Strain the stock, discard the solids and pour the liquid into a smaller saucepan. Simmer the stock for a further 30 minutes to reduce the liquid down to approximately 500mL.
• In a small bowl mix together the cornflour and 4 tablespoons of water, mix to fully combine. Add the cornflour mixture and the remaining 2 stalks of rosemary to the gravy and simmer until thickened. Finally taste the gravy, slowly adding the soy sauce, tasting as you add the soy sauce, until the gravy is seasoned to your liking. Remove from the heat and serve.