03 January 2013,01:29 by
Ponmathi Srilekha.S

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Rich beef Stock is one of a thousand best soups available in every menu or in any occasions. Marrow bone is one of the most advisable to use of getting a flavored full stock. In just a little amount of bones it can produce 1 liter of soup accommodate for at least 10 persons.
Makes :
1 Litre

Preparation Time :
45 minutes

Cooking Time :
5 hours

Preparation Method :

  • Blanch the marrow bones for 10 minutes in boiling water, then put them with the diced meat and dripping in a large roasting tin.
  • Brown the bones in the centre of the oven for 30 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 or pan with a tight-fitting lid.
  • Simmer the stock over the lowest heat for 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 10 minutes, then remove the fat from the surface by drawing absorbent kitchen paper over it.
  • Correct the seasoning and the stock will be ready for use in a consume or whenever rich beef stock is required.


  • 500 grams beef marrow bones, cut 
  • 1 Kg of shin of beef, diced 
  • 50 grams beef dripping 
  • 2 leeks, washed and sliced 
  • 2 large onion, peeled and sliced
  • 1 celery stalk, washed and sliced
  • 6 carrots, peeled and sliced
  • 2 bouquets garni 
  • 1 tea spoon of white peppercorns 
  • 5 tablespoons white wine vinegar 
  • A sprig of thyme 
  • 1 bay leaf
  • Salt and freshly ground black pepper (to taste)

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