Meat stock

    Meat stock

    17saves
    6hr20min


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    About this recipe: A home-made stock beats cubes, powders and pastes from the flavour point of view and it is also salt-free, which many of the chilled stocks sold in supermarkets are not. When you use the stock in a recipe you can add salt to taste, depending on the other ingredients.

    Ingredients
    Serves: 4 

    • 900g (2 lb) meat bones (beef, veal or lamb), chopped
    • 2 sprigs of fresh thyme
    • 2 sprigs of parsley
    • 1 large bay leaf
    • 7.5 cm (3 in) piece celery
    • 2 onions, roughly chopped
    • 2 celery sticks, roughly chopped
    • 2 carrots, roughly chopped
    • 4 peppercorns

    Method
    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Place the bones in a large saucepan and add about 2 litres (3 1/2 pints) water, enough to cover the bones. Bring to the boil, skimming off the scum as it rises to the surface.
    2. Tie the thyme, parsley, bay leaf and celery into a bouquet garni and add to the pan with the onions, celery, carrots and peppercorns. Cover and simmer gently for 5–6 hours.
    3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill until the fat has risen to the surface of the stock and solidified. Lift the fat off the surface and discard before using the stock.

    Some more ideas

    If you prefer a richer, brown stock, first roast the bones in a 230°C (450°F, gas mark 8) oven for 40 minutes. * For a non-bone stock, brown a 125 g (4 1/2 oz) piece of stewing beef or lean boneless lamb or pork in 1 tbsp sunflower oil in a large saucepan. Remove the meat, and add 1 onion, 1 carrot and 1 celery stick, all roughly chopped, to the pan. Brown the vegetables, then pour in 2 litres (3 1/2 pints) water and bring to the boil. Replace the meat and heat until simmering again, skimming as necessary, then add 2 bay leaves, 1 sprig each of parsley and fresh thyme, 10 black peppercorns and 1/2 tsp salt. Reduce the heat, cover and simmer for 2 hours. Strain, cool and remove the fat as above. This will make about 1.2 litres (2 pints). * After chilling the stock and removing the fat, you can boil it until reduced and concentrated in flavour, then cool and freeze it in ice-cube trays to make frozen ‘stock cubes’. These can then be packed together in a freezer bag and used individually – simply add them frozen to hot liquids in soups, casseroles and stews. They will melt almost instantly.

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