Preparation info
  • Makes About

    2.25 litres

    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

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.


  • 2kg/lb beef bones or a mixture of beef and veal bones
  • 1 large onion



Preheat the oven to 230°C/450°F/gas8. Put the bones in a roasting pan and roast them until they brown and fat runs out.

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