Beef stock

Beef stock

By
From
Margaret Fulton Favourites
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
1.5kg beef bones, (shank, marrow bone or rib bones or a combination)
500g cubed shin of beef
1 carrot, thickly sliced
1 onion, thickly sliced
2 teaspoons salt
1 teaspoon black peppercorns
bouquet garni

Method

  1. Ask your butcher to crack the bones. Remove any large pieces of meat and chop finely. Place bones, beef and vegetables in a large baking dish and brown in a preheated oven at 190°C for about 20 minutes. This gives the stock a rich brown colour and improves the flavour. Transfer to a large saucepan, add salt, peppercorns and bouquet garni. Cover with cold water. Bring slowly to the boil, skim surface well, and simmer very gently, half-covered, for 3–4 hours (very slow simmering for a long time is the secret). Strain through a fine sieve, cool, then chill in the refrigerator. Remove the surface fat before using.
Tags:
Margaret
Fulton
Favourites
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