Basic Beef Stock

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By Robert Carrier

Published 1965

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  • 1 pound veal knuckle
  • 1 pound beef knuckle
  • 4 tablespo


Have veal and beef knuckles coarsely chopped by your butcher. Brush with meat dripping and brown them in the oven. Place in a large stockpot with lean beef, chicken feet (if you have any), leeks, onion, celery, carrots, parsley and garlic. Cover with cold water and bring slowly to a boil, removing the scum as it accumulates on the surface. Simmer gently for 1 hour; season to taste with salt and