the meat, vegetables, and herbs into a large pot with the water.
and bring to the boil over medium heat.
with salt and pepper.
Partially cover, and simmer over low heat for 3 hours.
from heat and set aside to cool.
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).