Name: Beef or Game Stock
Yield: Serve six people
Cuisine: Australian
Ingredients: (For game stock, substitute the beef shank for the bones and trimmings of the game of your choice); 3 sprigs fresh thyme; mirepoix of 2 large brown onions with skin on, half a head of garlic, 1 stick celery, 1 leek, 1 large carrot, 100 g mushrooms; 150 g ham skin, or 50 g cubed ham; 1 kg beef shank, sawn in 2-cm rounds; 1.5-2 litres water; 500 g veal shank, sawn in 2-cm rounds; 12 peppercorns; 150 g butter; 300 ml chardonnay; 3 tomatoes, chopped; 2 tbl tomato paste; 60 ml olive oil

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Chicken and fish have sufficient natural gelatine to make unctuous stocks. Such is not the case with beef and game. For the finest beef stock one must use the shin of beef. However, here one comes across a culinary conundrum. The gelatine from the bones is not released until they have been cooking for at least 13 hours whereas the meat has released all its flavour after only six hours. One is therefore presented with some choices. You can either brown the bones, simmer them for seven hours