MEAT STOCK (BEEF, LAMB OR VENISON)
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
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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