Beef Stock
By making stock with fresh ingredients, a fresh flavour is created so that each soup has a more interesting flavour than tasting of the same concentrated stock cubes every time.
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Ingredients
- 225 Gram Shin of beef (8 oz)
- 900 Gram Cracked beef bones, chopped by butcher (2 lb)
- 3 Medium Carrots
- 2 Medium Onions, in their skins
- 2 sticks Celery
- 3 Medium Mushrooms
- 1 Medium Tomatos
- 1 Medium Leek
- 15 Gram Butter or beef dripping (1/2 oz)
- 1/2 Teaspoon Salt
- 12 Peppercorns
- 1 Bunch Herbs - thyme, parsley, bayleaf
Preparation
Step 1
Chop the meat and vegetables except the onions into coarse chunks.
Melt the butter in a large frying pan and fry everything over a low heat, stirring from time to time, until they have absorbed the fat and become dark brown.The onions are fried whole in their skins to give the stock a beautiful golden colour.
Add about 2 litres (3 1/2 pints) cold water, bring slowly to the boil, skim well, add salt, peppercorns and herbs and simmer, covered with a tilted lid, for 3 hours.
Sieve into a basin. When cold, remove the fat.
Makes 1.2 litres (2 pints)