BASIC BEEF STOCK
Running out of time? Looking for easier yet tasty and nutritious soup to serve? Try Basic Beef Stock Soup it contains a higher amount of vegetables, affordable ingredients and does not require any techniques and times to prepare. The stock of the beef gives also a fantastic aroma that your visitors surely like it.
Makes :
1.5 Litres
Preparation Time :
Cooking Time :

Preparation Method :
- Put the bones with the diced meat and dripping in a large roasting tin.
- Brown the bones in the centre of the oven for 40 minutes at Gas Mark 7/220°C/425°F.
- Put the bones in a deep 3 litre casserole or pan, and add all the other ingredients.
- Cover with water and bring the contents slowly to the boil, remove any scum from the surface, and cover the casserole dish or pan with a tight-fitting lid.
- Simmer the stock over the lowest heat for 4-5 hours to extract all the flavour from the bones and vegetables, topping up with hot water if the level of stock falls below that of the ingredients.
- Strain the stock through a fine sieve, into a large bowl.
- Leave to settle for 5 minutes, then remove the fat from the surface by drawing absorbent kitchen paper over it.
- Correct the seasoning and the stock will be ready.
INGREDIENTS
- 1 kg of beef bones
- 500 grams of of beef, diced
- 50 grams beef dripping
- 2 leeks, washed and sliced
- 3 large onions, peeled and sliced
- 1 celery stalk, washed and sliced
- 4 large carrots, peeled and sliced
- 2 bouquets garni
- 1 Tea spoon black peppercorns
- 2 bay leaves
- 5 tablespoons white wine vinegar
- A sprig of thyme
- Salt and black pepper (to taste)
2 comments for “Basic Beef Stock”
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