Ingredients

  • 750 g shin beef (cubed)
  • 2 onions (chopped)
  • 2 - 3 carrots (chopped)
  • 2 celery sticks (chopped)
  • 1 bay leaf
  • 1 bouquet garni
  • 6 peppercorns
  • 1.8 l water

Method

  • Put all the ingredients in a large saucepan.
  • Bring to the boil slowly, and immediately reduce the heat to a slow simmer.
  • Cover and simmer for 4 hours, removing any scum from the surface as often as you can.
  • Strain the stock through a sieve and cool completely before refrigerating.