Beef stock and dividends

It is a tragedy that in today’s world, the British cannot buy beef on the bone to make stock. There, cooks will be forced to use the commercial beef or meat stock that is imported from Europe.

Beef stock is the only kind I make that requires meat for flavor. The others rely on bones. Additionally, beef bones are feeble in gelatin compared with the juvenile veal bones. It is necessary to enrich the stock by adding veal knuckle.

I use shin for the meat because it is inexpensive and I have a friend who loves marrow, but short ribs or brisket (silverside) can be used instead.