Beef Stock Recipe
Ingredients
| 1 1/2 kg shin beef | ||
| 1 pig's trotter | ||
| 1 veal knuckle | ||
| Beef bones | 2 Kilogram | |
| Carrots | 2 | |
| Onions | 2 | |
| Leeks | 2 | |
| Celery stalks | 4 | |
| Mixed herbs | 1 Tablespoon, dried | |
| Bay Leaf | 1 | |
| Parsley sprigs | 6 | |
| Cloves | 2 | |
Directions
Place the meat and the bones in a large saucepan and cover with cold water.
Bring the water to the boil and simmer for 5-10 minutes.
Remove the scum which accumulates on the surface.
In the work bowl roughly chop the vegetables and add, together with all other ingredients, to the saucepan.
Add water to cover the ingredients by 2 1/2 cm (1 in) Simmer for 4-5 hours (do not boil) skimming occasionally.
Bring the water to the boil and simmer for 5-10 minutes.
Remove the scum which accumulates on the surface.
In the work bowl roughly chop the vegetables and add, together with all other ingredients, to the saucepan.
Add water to cover the ingredients by 2 1/2 cm (1 in) Simmer for 4-5 hours (do not boil) skimming occasionally.
Chef
