Beef Stock

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Method

Substitute 4 lb (2 kg) of beef tail, shank or chuck for the shin of veal and the chicken pieces, and simmer the stock for about 5 hours. A veal knuckle or calf’s foot can be added to the pot if a more gelatinous stock is desired.