Dark Beef Stock

This stock may be too intense for most soups but it will give an unparalleled depth of flavour to casseroles, braises and stews. The knuckle and rib bones give the main meaty flavour, the chicken balances and brings a bit of sweetness and the trotter, although not essential, will give your stock that lovely sticky, gelatinous finish. When you get your bones from the butcher, ask to have them chopped up to a similar size.