Beef

Fine-quality beef has been reared in Scotland since the nineteenth-century pioneers of cattle-breeding in Aberdeenshire and Angus produced the black cattle which have such outstanding characteristics of flavour and tenderness. Today cattle-breeding continues in the search for the finest beef. Well-matured and properly hung beef will have the richest flavour. The cuts for broth-making should be those from the harder-working parts of the carcass: leg, shin, shoulder, rump, brisket, flank. Bones on their own, of course, contain much flavour and, if cooked long enough, will release gelatine which gives body to a clear broth. Oxtails are also high in gelatine and flavour and make good additions.