Basic Meat Stock

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.

Zoë Harpham

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

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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