800 g/1 3/4 1b lean beef, cut into cubes
600g/1 lb 5 oz veal, cut into cubes
1 onion, coarsely chopped 50 g/2 oz carrots, coarsely chopped
100 g/ 3 1/2 oz leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped salt


1.Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock. off any scum that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
3.Reduce the heat and simmer for about 3 hours. Remove from the heat strain into a bowl, leave to cool, then chillin the refrigerator.
4.When the fat has solidified on the surface carefully remove and discard. The stock may be used for soups, risottos and making gravy.

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