Beef, Veal or Lamb Stock

Name: Beef, Veal or Lamb Stock
Prep time: 20 min
Cook time: 2 h
Yield: 1.5 litres
Ingredients: 1 kg meat bones ((beef, veal or lamb)); 8 cups water; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 1 large bay leaf; 2 onions (roughly chopped); 2 stalks celery (roughly chopped); 2 carrots (roughly chopped); 6 peppercorns

Best Health

You can use fresh, raw or cooked bones for this stock, plus any lean meat scraps. Trim fat or fatty skin from meat or bones before using for the stock. For a richer stock, first roast the bones at 450°F (230°C) for 40 minutes.

Servings	Prep Time	Cook Time
1.5litres	20minutes	2-3hours

Servings	Prep Time
1.5litres	20minutes

Cook Time

2-3hours

Course Dinner, Lunch
Cuisine Meats, Soup

Ingredients

1 kg meat bones (beef, veal or lamb)
8 cups water
2 sprigs fresh thyme
2 sprigs fresh parsley
1 large bay leaf
2 onions roughly chopped
2 stalks celery roughly chopped
2 carrots roughly chopped
6 peppercorns

Servings: litres

Units:

Ingredients

1 kg meat bones (beef, veal or lamb)
8 cups water
2 sprigs fresh thyme
2 sprigs fresh parsley
1 large bay leaf
2 onions roughly chopped
2 stalks celery roughly chopped
2 carrots roughly chopped
6 peppercorns

Servings: litres

Units:

Course Dinner, Lunch
Cuisine Meats, Soup

Instructions

Place the bones in a large pot or stockpot and add the water, or enough to cover the bones. Bring to a boil, skimming off the scum as it rises to the surface.
Tie together the thyme, parsley and bay leaf and add to the pot with the onions, celery, carrots and peppercorns. Cover and simmer gently for 2-3 hours.
Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill. Skim any fat from the surface and discard before using the stock.

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