Advertisement
2.25 litres
Easy
By Alastair Little and Richard Whittington
Published 1993
If you have a roast cut on the bone, like ribs of beef, then you have an excellent basis for a stock to make the next day. When buying the joint, ask your butcher for some marrow bones or any beef or veal bones he has to hand. If the bones are large, ask him to saw them into smallish pieces. This recipe makes about 2.25 litres/4 pt.
Peel and coarsely chop the onion and carrots and fry them in some beef dripping (or the fat that has exuded from the bones) until nicely bro