Beef or veal stock

Beef or veal stock

By
From
Ben's Meat Bible
Makes
3 litres
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1.5kg beef or veal bones, (with a little meat still on, if possible)
4 litres water
1 pig trotter
400g chicken bones, rinsed under cold water, (optional)
2 ripe tomatoes
1 celery stalk
1 carrot
1 onion
1 bouquet garni
4 garlic cloves
8 black peppercorns

Method

  1. Preheat the oven to 180°C.
  2. Arrange the beef bones in a roasting tin and bake in the oven for 20 minutes, until lightly coloured. Remove from the oven and transfer the bones to a large stockpot. Place the roasting tin directly on the stove top over medium heat and add 250 ml of the water to deglaze, scraping any browned meat from the bottom of the tin with a wooden spoon. Pour the liquid into the stockpot with the beef bones.
  3. Add the pig trotter, chicken bones (if using), vegetables, bouquet garni, garlic and pepper. Cover with the remaining cold water. Slowly bring the stock to the boil, removing any scum that rises to the surface. Once boiling, reduce the heat to low and simmer for at least 3–4 hours and up to 8 hours, skimming the away the froth occasionally. Keep an eye on the water level and top up with water if necessary. Strain the stock into an airtight container where it will keep, refrigerated, for up to 4 days, or decant into several smaller containers and freeze.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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