Meat Stock

Name: Meat Stock
Yield: Makes about 1.75 litres (3 pints, 7½ cups)
Ingredients: 50 g (2 oz, ¼ cup) tomato purée; 2 onions, chopped; 1 bouquet garni (see Tip); 900 g (2 lb) beef or veal bones, chopped into small pieces; 450 g (1 lb) beef or veal trimmings, cut into small pieces; 2 garlic cloves, crushed; 3 carrots, chopped; 90 ml (3 fl oz, ⅓ cup) vegetable oil; 1 celery stick, chopped

Preparation info

Makes about
1.75 litres

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

You can use beef or veal bones to make this, but veal give a better flavour.

Ingredients

90 ml (3 fl oz, ⅓ cup) vegetable oil
900

Stock
Gluten-free

Method

Preheat the oven to 220°C, 425°F, gas 7. Heat half the oil in a roasting tin, add the bones and roast them for about 30 minutes, until well br