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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesBeef Stock
Ingredients
225 Gram Shin of beef (8 oz)
900 Gram Cracked beef bones, chopped by butcher (2 lb) 3 Medium Carrots 2 Medium Onions, in their skins 2 sticks Celery 3 Medium Mushrooms 1 Medium Tomatos 1 Medium Leek 15 Gram Butter or beef dripping (1/2 oz) 1/2 Teaspoon Salt 12 Peppercorns 1 Bunch Herbs - thyme, parsley, bayleaf Method
Chop the meat and vegetables except the onions into coarse chunks.
Melt the butter in a large frying pan and fry everything over a low heat, stirring from time to time, until they have absorbed the fat and become dark brown.The onions are fried whole in their skins to give the stock a beautiful golden colour. Add about 2 litres (3 1/2 pints) cold water, bring slowly to the boil, skim well, add salt, peppercorns and herbs and simmer, covered with a tilted lid, for 3 hours. Sieve into a basin. When cold, remove the fat. Makes 1.2 litres (2 pints)
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