Meat Stock

Preparation info

  • Difficulty

    Easy

  • Makes about

    1½ pints

Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Ingredients

  • oz (185 g) leftover cooked meat or raw meat trimmings or 4–5 medium-sized beef or pork bones
  • 1 onion, peeled
  • 1 carrot, scraped
  • 1 stick celery, quartered
  • 1 tomato, quartered
  • 2 pinches salt
  • 3 sprigs parsley
  • 2 pints (1.2 litres) cold water

Method

Put all the ingredients into a deep stock pot, cover and place on a low heat. Bring to the boil and simmer for about 1½ hours. Remove from the heat and cool completely, then strain into a bowl or jug. As it settles, the fat will rise to the surface. Skim it off if you prefer to do so. Keep the stock in the refrigerator for up to 4 days or in the freezer for 1 month.