Name: Veal or Beef Stock and Jus/Gravy
Yield: Makes 4.5–6 litres (8–10 pints) stock or 600 ml–1.2 litres (1–2 pints) jus/gravy
Cuisine: United Kingdom
Ingredients: Salt; 1 fresh thyme sprig; 1 bay leaf; 1 garlic clove, halved; 225 g (8 oz) veal or beef trimmings from the butcher; 3 celery sticks, coarsely chopped; 225 g (8 oz) carrots, coarsely chopped; 1 leek, chopped; 3–4 tomatoes, chopped; 3 onions, halved; 2–3 tablespoons water; 2.25 kg (5 lb) veal or beef bones

Preparation info

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Ingredients

3 onions, halved
2–3 tablespoons water
2.25 kg (

Europe
United Kingdom
Main course
Stock
Dinner
England
Gluten-free

Method

Pre-heat the oven to 120°C/250°F/Gas Mark ½. Lay the onion halves flat in a roasting tray with the water. Place the onions in the oven and allow to caramelize slowly until they have totally softened and coloured. This process will take 1–2 hours. The sugars in the onions will cook slow

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Veal or Beef Stock and Jus/Gravy

Ingredients

Method

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