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Basic - Brown Meat Stock

Use 900 g/2 lb, any combination, of necks and bones front beef, veal and/or pork. If you have time, roast the bones at 180C/350F/Gas Mark 4 until thoroughly browned. This will give stock a richer flavour. You may also add trinmmings from any other vegetable - except green peppers - you are using in a particular recipe.


Makes 900 Ml/1 Pts

1 onion, cut into chunks
1 stalk celery, leaves included, sliced
1 clove,garlic, unpeeled, cut into chunks
1 sprig fresh parsley
5 whole black peppercorns


Put all ingredients in a large pot. Add 900 ml/1½ pts water. Make a mental note of the water level in the pot, because you need at least 900 ml/1½ pts stock after it has simmered several hours. Add another 900 ml/1½ pts water, enough to cover the bones and vegetables by several inches. Bring mixture to the boil. Skim off any foam. Reduce heat and simmer for at least 4 hours, adding water if necessary, to keep at least 900 ml/1½ pts liquid in the pot.

Strain the stock, discarding the bones and vegetables. If you plan to use immediately, skin the fat from the top. Otherwise, cool and refrigerate. Stock should be cooled quickly to avoid spoiling, but shouldn't be put directly from the stove into the refrigerator. Run 5-7.5 cm/2-3 inches of cold water into the sink, and add ice if you want. Pour the stock into small containers and place the containers in the sink. As soon as the stock comes near room temp­erature, refrigerate. After it has been in the refrigerator several hours, the fat will have congealed on the top and can be removed easily. Freeze or return to refrigerator.

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