Rich beef or veal stock

Rich beef or veal stock

By
From
Cook for Your Life
Makes
2–2.5 litres
Photographer
Gorta Yuuki (studio) and William Meppem (location)

I add a pig’s trotter to my beef stock for extra flavour, along with a generous quantity of tomatoes.

Ingredients

Quantity Ingredient
1kg beef or veal bones
1 pig’s trotter, (optional)
1.5kg ripe tomatoes
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly chopped
2 garlic cloves
1 bouquet garni, made of 4 bay leaves, 4 parsley stalks and 2 thyme sprigs tied with string
6 black peppercorns
2 tablespoons sea salt
3 litres cold water

Method

  1. Preheat the oven to 180°C. Place the bones, pig’s trotter (if using) and whole tomatoes in a large baking dish. Bake for 40 minutes, or until the bones are well browned. Tip the contents of the dish into a large pot and add the remaining ingredients. Bring to the boil, then reduce the temperature to a simmer and use a large spoon to skim the surface of any impurities. Simmer uncovered for 4 hours, or until the stock has reduced by half.
  2. Scoop out the bones, trotter and vegetables with a large slotted spoon and discard. Pour the stock through a fine strainer into a clean pot. Bring to the boil and use a large spoon to skim the surface of any further impurities. Strain again and leave to cool. Skim the fat from the surface and divide into containers. Store in the refrigerator or freezer until needed (frozen stock will keep for up to 3 months).
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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