Beef stock

Beef stock

By
From
Encyclopedia of Food and Cookery
Makes
2.5 litres

This stock is used in brown sauces and soups. Clarified, it is also used in clear soups.

Ingredients

Quantity Ingredient
1kg beef bones
500g shin of beef, chopped
1 carrot, thickly sliced
1 onion, thickly sliced
2 teaspoons salt
3 litres water, (enough to cover bones)
1 teaspoon black peppercorns
1 bouquet garni

Method

  1. Put bones into a large saucepan, then add remaining ingredients. Bring slowly to the boil, skimming surface well, then simmer very gently, half covered, for 4–5 hours (very slow simmering for a long time is the secret of well-flavoured stock). Strain through a fine sieve, cool, then chill or freeze. Remove surface fat before using.
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