Meat Stock

Preparation info
  • Makes about

    5 pints

    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1988

  • About

This strong stock will keep for up to a week if refrigerated and brought to the boil every 2 days.

Ingredients

  • 2 lb (1 kg) shin or leg of beef
  • 2 lb (

Method

Place a round metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all the meat and bones into the pot and add water to cover by about 2 in. (5 cm).