Meat Stock Recipes

Ingredients :

2

2

1

2

2

2

1

2 liters

carrots

onions

large stalk celery

ripe tomatoes

cloves garlic

sprigs parsley

bay leaf

cold water

1. Put the meat, vegetables, and herbs into a large pot with the water.

2. Cover and bring to the boil over medium heat.

3. Season with salt and pepper.

4. Partially cover, and simmer over low heat for 3 hours.

5. Remove from heat and set aside to cool.

6. When the stock is cool, remove the vegetable and herbs and skim off and discard the fat that will have formed on top.

Stock freezes very well, so make a large quantity, pour it into small containers (ice-cube trays are ideal) so that it can be used as required. Makes about 6 cups or 1.5 liters 1.2 kg various cuts beef with bones (neck, shoulder, short ribs).

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