Basic meat stock

1. Sort the beef bones. Preferably use those that still have a bit
of meat on.
2. Heat oil in a heavy based saucepan and brown the meaty bones. Add water and bring to the boil very slowly without stirring. It should take about an hour to reach boiling point, as a slow boil encourages the build up of froth on the surface. Skim off the froth.
3. Prepare the vegetables and add with all remaining ingredients to bones.
Return to the stove and boil. Partly cover the pan and simmer gently,
undisturbed, for 3-4 hours.
4. Strain into a bowl. Remove any excess fat from the surface by blotting with
a paper towel or leave until cold and lift off the layer of fat that forms.
(Makes 2 litres)