Beef stock

Name: Beef stock
Cuisine: Northern Europe
Ingredients: 225 g (½ lb) shin of beef; 900 g (2 lb) cracked beef bones manageably chopped by the butcher; 3 carrots; 2 onions in their skins; 2 sticks celery; 2 or 3 mushrooms, or a handful of mushroom stalks and peelings; 2 or 3 mushrooms, or a handful of mushroom stalks and peelings; 1 tomato; 1 leek; 1 tablespoon either butter or good beef dripping; 1 tablespoon either butter or good beef dripping; ½ teaspoon salt; 12 peppercorns; bunch of herbs - thyme, parsley, bayleaf; bunch of herbs - thyme, parsley, bayleaf; bunch of herbs - thyme, parsley, bayleaf; bunch of herbs - thyme, parsley, bayleaf

Preparation info

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

225 g (½ lb) shin of beef
900 g (2

Europe
United Kingdom
Stock
Gluten-free

Method

Chop the meat and vegetables except the onions into coarse chunks. Melt the butter in a large heavy pan and fry everything over a low heat, stirring from time to time, until they have absorbed the fat and become dark brown. The onions are fried whole in their skins to give the stock a beautiful golden colour. (You can add extra skins for a deeper browny-gold without spoiling the flavour - put t