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Ingredients : 2
kg beef rib bones
1 kg shin beef
4 large slices of fresh ginger
Salt to taste
Cold water
Method :
Wash the beef rib bones and place in a
parge pan with the shin beef, ginger and salt to taste. Add cold water
to sufficiently cover the ingredients. Bring to the boil and scoop to
remove any scum from the surface. Turn to very low heat and simmer the
stock with a lid for 2-3 hours. Then cool and strain the stock. Chill to
remove any trace of fat from the surface. Can be used as a basc stock in
soups.
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