Taste the difference with your own.
Ingredients
- 675g (1½ lb) shin of beef, cut into pieces
- 675g (1½ lb) marrow bones or knuckle of veal, chopped
- 1 tblsp olive oil
- 1 onion, peeled and sliced
- 1 carrot, peeled and sliced
- 1 celery stick, sliced
- 1 tblsp tomato purée
- 150ml (1/4 pint) red wine
- 1 small garlic bulb, halved
- 1 bouquet garni (parsley stalks, sprigs of thyme and bay leaves tied together)
Method
- Preheat the oven to 220°C (425°F/gas mark 7). Place the shin of beef and marrow bones or knuckle of veal in a roasting tin and cook in the oven for 30-40 minutes, until well browned. Drain off all the excess oil and discard.
- Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and sauté for 6-7 minutes, until just beginning to colour. Stir in the tomato purée, then pour in the red wine and allow it to bubble down for 1 minute.
- Add the roasted meat bones to the vegetable and wine mixture along with the garlic and bouquet garni. Pour in 1.75 litres (3 pints) water and bring to the boil.
- Skim off any scum, then partially cover and reduce the heat to simmer for 4-5 hours, until you have achieved a well-flavoured stock, topping up occasionally with a little water - you'll need to add another 1.2 litres (2 pints) in total over the whole cooking time.
- Strain the stock and leave to cool completely before chilling down. Once it's cold, remove any trace of solidified fat from the surface using a large spoon, then cover with a lid and return to the fridge until needed. Use as required.
Cook Ahead:
This stores very well in the fridge for 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.
