Basic Meat Stock
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You can use either fresh or cooked bones to make this meat stock. Cooked makes it richer - roast the bones at 230 degrees C for 40 minutes.
1 kg meat bones (beef, veal or lamb)
2 litres 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
- Place the bones in a large saucepan or stockpot and add the water, or enough to cover the bones. Bring to the boil, skimming off the scum as it rises to the surface.
- Tie together the thyme, parsley and bay leaf and add to the pan with the onions, celery, carrots and peppercorns. Cover and simmer gently for 2–3 hours.
- 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.
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