Basic Beef Stock

Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.

Soup Base Stock Beef Cooking

Estimated Nutrition

Calories

571

kcal / serving

1000 kcal total

Carbs

per serving

10 g total

Fat

29g

per serving

50 g total

Protein

114g

per serving

200 g total

Cook Time

240

minutes

Serves

1.75

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Orange Peel

2 inches

Meat

Bone Marrow

Cut into 7.5 cm/3-in pieces

0.7

Shin

Left in a large piece

0.7

Skirt

Left in a large piece

0.7

Flank

Left in a large piece

0.7

Other Cheap Muscular Cut Of Beef

Left in a large piece

NutsSeeds

units

sprigs

unit

unit

Unpeeled

Vegetables

units

Onion

Halved and each stuck with 1 clove

stick

Celery

Halved

Method

Strain.

Cook on for a further 1-2 hours to get the maximum goodness from the marrow bones.

Partially cover the pan and ensure that the liquid merely ripples rather than bubbles furiously. Continue cooking for 3 hours and remove the meat.

When only a small amount of white scum is left, add the vegetables, peppercorns and bouquet garni.

Remove the grey scum that forms and turn the heat down low.

Place the bones with the beef balanced on top in a large pan. Cover with 2.8 litres of cold water and bring slowly to the boil.