Name: Basic Beef Stock (Quick Method)
Ingredients: salt and freshly-ground black pepper; 4 tablespoons beef, veal or pork dripping; 1 pound veal knuckle; 1 pound beef knuckle; 4 sprigs parsley; 3 quarts water; 1 fat clove garlic; 1 large onion stuck with 2 cloves; 2 leeks (white parts only); 2 carrots, coarsely chopped; 2 stalks celery, tops included; 2 chicken feet (optional); 2 pounds lean beef

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 pound veal knuckle
1 pound beef knuckle
4 tablespo

Method

Have veal and beef knuckles coarsely chopped by your butcher, brush with meat dripping and brown them in the oven. Place in a large stock-pot with lean beef, chicken feet, if you have any, and leeks, onion, celery, carrots, parsley and garlic. Cover with 3 quarts cold water and bring slowly to the boil, removing the scum as it accumulates on the surface. Simmer gently for 1 hour; add salt and p

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Basic Beef Stock (Quick Method)

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of