Beef stock

Beef stock

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.5kg soup bones, (shank, marrow bone, rib bones or a combination)
250g diced shin of beef
1 carrot, thickly sliced
2 stalks celery or top leaves
small piece turnip and parsnip, (if available)
1 onion, halved but not peeled, stuck with 2 whole cloves
6 black peppercorns
bouquet garni
3 litres water

Method

  1. Ask the butcher to crack the bones. Remove any large pieces of meat and chop finely. Wash the bones and place in a large saucepan or stockpot with meat, vegetables, peppercorns and bouquet garni. Cover with cold water and bring to boil. Skim the surface. Lower the heat and simmer gently for 2–3 hours. Strain the liquid into a large bowl and discard the solids. Cool and refrigerate. Next day, remove the fat. Never leave stock in a pot all night.
  2. beef bouillon or brown stock: You will need this for consommé, onion soup and to enrich sauces and casseroles. Use the beef stock recipe but thoroughly brown the bones and vegetables in a baking dish in a 220°C oven or in a heavy-based frying pan over a moderate heat. If the bones are very lean, it may be necessary to add about a tablespoon of butter. Proceed as for the beef stock.
  3. To help keep bouillon clear, crush a few eggshells saved from other cooking and add to the stock, after skimming. Strain through a fine sieve or cheesecloth.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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