Beef, Veal or Lamb Stock
You can use fresh, raw or cooked bones for this stock, plus any lean meat scraps. Trim fat or fatty skin from meat or bones before using for the stock. For a richer stock, first roast the bones at 450°F (230°C) for 40 minutes.
1 kg (2 lb) meat bones (beef, veal or lamb)
8 cups water
2 sprigs of fresh thyme
2 sprigs of fresh parsley
1 large bay leaf
2 onions, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
6 peppercorns
1. Place the bones in a large pot or stockpot and add the water, or enough to cover the bones. Bring to a boil, skimming off the scum as it rises to the surface.
2. Tie together the thyme, parsley and bay leaf and add to the pot with the onions, celery, carrots and peppercorns. Cover and simmer gently for 2–3 hours.
3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill. Skim any fat from the surface and discard before using the stock.
Makes about 1.5 litres
Preparation time: 20 minutes
Cooking time: 2–3 hours
