Beef stock

• Preheat the oven to 230°C/450°F/Gas mark 8.
• Put the beef bones, onion and carrots in a large shallow roasting pan.
Roast in the oven, uncovered, for 30 minutes or until the bones are
browned, turning occasionally.
• Drain off any fat. Put the browned bones, onion and carrots in a large
stockpot or heavy saucepan. Pour 150ml/5fl oz water into the roasting
pan and swirl around the pan. Pour this liquid into the soup pot. Add the
celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt,
thyme and garlic. Pour in 2.8 litres/43
⁄4pt water.
• Bring the mixture to the boil, then skim off any cloudy scum from the
surface. Reduce the heat, cover the pan and simmer gently for 5 hours,
skimming off scum from time to time as necessary.
• Carefully strain the stock through a fine-mesh sieve. Discard the meat,
vegetables and seasonings. Leave the stock to cool completely, then skim
off any fat from the surface and discard.
• Store the stock in the refrigerator and use within 3 days, or divide into
portions and freeze until needed.
ingredients
2.7kg/6lb beef bones
1 large onion, sliced
3 large carrots, chopped
2 celery sticks, chopped
1 large tomato
100g/4oz parsnip, chopped
100g/4oz potatoes, cubed
8 whole black peppercorns
4 sprigs of fresh flat-leaf parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 garlic cloves

Fish stock

ingredients
2.3kg/5lb fish trimmings
5 onions, quartered
5 celery sticks, including leaves,
chopped
5 sprigs of fresh flat-leaf parsley
5 bay leaves
1 teaspoon dried thyme
750ml/11/4pt dry white wine
salt and freshly ground black pepper
• Put all the ingredients in a large stockpot or heavy saucepan, and
3 litres/5pt water. Set over a high heat, bring to the boil, then skim
any scum from the surface.
• Reduce the heat and simmer, uncovered, for about 40 minutes,
continuing to skim off scum from the surface as it rises. Carefully st
the liquor through a fine-mesh sieve, and discard the seasonings.
• Allow to cool, then refrigerate until needed. Use on the same day
stock is made, or divide into portions and freeze until needed.