160.Beef stock Recipe: Low Fat, Low Sugar
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2 lb   / 1 kg beef marrowbones

2 pints /1 litre water

1 onion, sliced

1 carrot, sliced

1 bay leaf

4 black peppercorns, whole

salt to taste

  • Place the bones and water in a pressure cooker and simmer gently for 15 minutes. Then cool and remove any scum that forms on the surface.
  • Add the remaining ingredients and cook under 15 lbs pressure for 45 minutes before allowing to cool.
  • Without a pressure cooker simmer, the bones gently for 4 hours.
  • Cool, strain the stock and leave to go cold. Then remove the solid fat from the surface.
  • Freeze the stock in small quantities for later use in soups, stews and sauces.
Variations
  • Chicken Stock: Follow the same recipe using the chicken carcass or 8 oz / 200g of chicken giblets.
  • Fish Stock : Follow the same recipe using 1 lb / 450g of fish trimmings