Good Beef Stock

Cutting away excess fat will help you achieve a clearer stock. If you don’t have any gnawed beef bones handy, buy some from the butcher and roast them in a hot oven at 200°C/400°F/Gas 6 for about half an hour, turning twice. Drain before using and pat dry with kitchen paper. Or see Meat Teas, and skip the egg stage, depending on how clear you like your soup.