Basic meat stock

Recipe from: 6/1/2007 12:00:00 AM
Meat stock

Ingredients 9
Servings 12
Time 40


  • 1
    Garlic clove, unpeeled
  • 4
    Bay leaves or 1 bouquet garni
  • 15
    Lemon juice
  • Salt
  • 1
    Beef bones
  • 2.50
    Cold water
  • 45
    Sunflower oil
  • 2
    Carrots, peeled and sliced
  • 1


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)

Read more on: sauté  |  slow cook

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