Beef Stock — A Spanish Way

Name: Beef Stock — A Spanish Way
Yield: Makes about 1.5 litres (2½ pints)
Cuisine: Spain
Ingredients: Ask your butcher for some beef bones — I’m sure he’ll oblige; 450g (1 lb) shin of beef, cut into chunks; 450g (1 lb) marrow bones; 1 onion, quartered; 1 carrot, roughly chopped; 2 sticks of celery, sliced; 1 turnip, roughly chopped; A small bundle of fresh herbs — for example, marjoram, parsley, thyme and a bay leaf; Few black peppercorns; ½ teaspoon salt

Preparation info

Makes about
1.5 litres

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

Ask your butcher for some beef bones — I’m sure he’ll oblige
450g (1 lb) marrow bones
450

Europe
Spain
Stock
Gluten-free
Mediterranean

Method

Put the beef bones and shin of beef into a roasting pan and pop them into a preheated hot oven, 220°C/425°F (gas mark 7), for about half an hour to get them nice and brown. This is important if you want to develop a really good stock. Transfer them to a large saucepan and cover with