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How to Make Stock (here: Beef Stock)

 
Water

1 l

Beef 1 kg
Carrot cubed 1
Onion cubed 1
Parsnip cubed 1
Bay leaf 1
Black peppercorns 8 whole
Allspice 8 whole
Salt 1 tbsp

Stock can be made of veal, beef, lamb, pork, etc. The meat can be cooked whole or cut into big chunks. Cooking time: 2-3 hours.

Add the meat to the saucepan and then add cold water. Bring the water to a boil and immediately reduce heat to bring the stock to barely a simmer.

Simmer uncovered, occassionally skimming off the foam that comes to the surface:

 
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To improve the stock's colour, flavour and taste, add fresh or lightly fried aromatic vegetables (onion, carrot, and parsnip) and herbs (bay leaf, black peppercorns, etc.). Herbs and salt are added about an hour before the end of cooking. When the stock is ready, remove the meat and strain the stock:

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Then serve:

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