Beef stock

Beef stock

Brodo di carne

By
From
The Collection
Makes
3 litres
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg stewing beef and some bones
4 litres water
salt
2 carrots
1 onion, halved
2-3 celery stalks, coarsely chopped
4 bay leaves
1 tablespoon black peppercorns

Method

  1. Put the meat in a large pan with a little salt and cover with the water. Bring to the boil and skim off the froth from the surface. Add the remaining ingredients and allow to simmer for 2–3 hours, skimming occasionally. Strain the stock into a bowl, check the seasoning and leave to cool.
  2. Remove the solidified fat from the surface of the stock. Keep in the fridge and use within 4–5 days, or freeze.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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