Dark meat stock

Name: Dark meat stock
Yield: Makes 1–1.5 litres (1¾-2½ pints)
Cuisine: British
Ingredients: 10 black peppercorns; few thyme sprigs; 1 bay leaf; few celery stalks, roughly chopped; 2 leeks, well rinsed and roughly chopped; ½ head of garlic; 1½ tbsp tomato puree; 2 kg (4½ lb) chopped beef, veal, lamb or chicken bones, or a mixture; 2 kg (4½ lb) chopped beef, veal, lamb or chicken bones, or a mixture; 5 carrots, peeled and roughly chopped; 3 onions, peeled for a lighter stock and roughly chopped; 2 kg (4½ lb) chopped beef, veal, lamb or chicken bones, or a mixture; 2 kg (4½ lb) chopped beef, veal, lamb or chicken bones, or a mixture

Preparation info

Makes
1–1.5 litres

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Raw bones make a better stock than leftover cooked ones, so ask your butcher to keep some for you – they’ll need to be chopped up.

Ingredients

2 kg (4½ lb) chopped beef, veal, lamb or chicken bones, or a mixture

Europe
United Kingdom
Stock
Gluten-free

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Put the chopped meat bones in a roasting tin with the vegetables and garlic and roast for