Beef stock

Beef stock

By
From
Pasta
Makes
3 litres
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
1kg stewing beef in one piece, plus a few beef bones
4 litres water
salt
2 carrots, peeled and cut into pieces
1 onion, peeled and halved
2-3 celery stalks, roughly chopped
4 bay leaves
1 tablespoon black peppercorns

Method

  1. Immerse the meat in the water in a large saucepan, add a pinch of salt and bring to the boil. Skim off the froth and add the remaining ingredients. Bring back to the boil, cover with the lid, and allow to simmer for 2–3 hours. Remove the meat and keep aside if using in another dish. Strain the stock, and discard everything else. When the stock has cooled, remove any solidified fat. Chill to use within a day or two, or freeze. Taste for seasoning before use.
Tags:
Antonio
Carluccio
pasta
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