Beef, Veal or Lamb Stock
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Beef, Veal or Lamb Stock

You can use fresh, raw or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock. For a richer stock, first roast the bones at 230°C for 40 minutes.

Zoë Harpham

Ingredients

Serves : 12 

  • 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
  • 6 peppercorns

Directions

Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

  1. 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.
  2. 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.
  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.

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