MEAT STOCK (BEEF, LAMB OR VENISON)

 

 

ingredients

  • 1kg of bones
  • 1 large onion roughly chopped
  • 1 stalk celery roughly chopped
  • 2 carrots roughly chopped
  • 1 leek roughly chopped
  • 1 bayleaf
  • 5 peppercorns
  • sprig parsley
  • sprig thyme
  • 2 litres cold water

method

Bones can either be browned in a roasting dish first or placed directly into a saucepan, follwed by onion, celery, carrots and leek. Add bouquet garni followed by water bring to the boil and simmer for about 4-5 hours, skim if needed.

Cool and strain then place into the fridge, remove any fat that settles then use or freeze.

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