Dark Beef Stock from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley
This stock may be too intense for most soups but it will give an unparalleled depth of flavour to casseroles, braises and stews. The knuckle and rib bones give
Ingredients
- salt, to taste
- 1 carrot
- 2 onions
- ½ leek
- 2 celery sticks
- vegetable oil, for drizzling
- ½ garlic bulb
- 2 bay leaves
- sprig of thyme
- 2 marrow bones
- 2 beef knuckles
- 4 beef rib bones
- 1 pig trotter (optional)
- 1 chicken carcass
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