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1 kg/2.2 lb cooked or raw beef bones and trimmings
2 onions, sliced but not peeled
5 ml/1 tsp salt
450 g/1 lb vegetables (carrot, celery, leek, onion, etc.), roughly chopped
1 bay leaf
8 black peppercorns
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Method :
Put the meat and bones in a large pan or roasting tin and roast in a
preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until
browned. Transfer to a large saucepan and cover with cold water. Bring to
the boil and add the remaining ingredients. Bring back to the boil, cover
and simmer very gently for about 3 hours, topping up with boiling water as
necessary. Strain and skim off any fat before using. |