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Beef stock

CLASSIC

Preparation time:

about 30 minutes Cooking time: 2¹/₂–3 hours

750 g/1¹/₂ lb beef, e.g. neck, shin 2 l/3¹/₂ pints (9 cups) coldwatersalt 1 bunch soup vegetables (celery, carrots, leeks)2 onions 1 bay leaf 3 cloves 5 peppercorns

Per serving:

P: 38 g, F: 7 g, C: 3 g, kJ: 970, kcal: 230, CU: 0.0

1 Put the beef in a large pan filled with cold water and 2 teaspoons salt. Bring to the boil and cook over medium heat without a lid for 60 minutes, removing the foam regularly with a skimming ladle.

2 Meanwhile peel the celery. Top and tail the carrots, then peel them. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut in half lengthways, wash thoroughly and leave to drain. Coarsely chop the vegetables you have just prepared. Peel the onions. Stud 1 onion with a bay leaf and cloves.

3 Add the vegetables, onions and peppercorns to the beef broth and bring back to the boil. Cook over low heat without a lid for 1¹/₂ –2 hours.

4 Remove the meat and pour the stock through a fine sieve or a sieve lined with a tea towel. Season the broth with salt.

TIPS» Beef stock is used as a base in many recipes in which meat stock is used.

» You can also add meat bones or marrow bones when cooking the stock.

» You can also serve the beef stock with extra ingredients (photograph) such as asparagus tips, fine noodles and cooked egg garnish as a light soup; sprinkle with parsley before serving. Stock without extra ingredients added can be frozen.

Vegetable stock

GOOD FOR PREPARING IN ADVANCE

Preparation time:

about 30 minutes Cooking time: about 60 minutes

3 onions 2 cloves garlic 2 bunch soup vegetables (celery, carrots, leeks) about 100 g/3¹/₂ oz parsley root 200 g/7 oz white cabbage 130 g/1 oz/4¹/₂ oz tomatoes 50 ml/1¹/₂ fl oz (3 tablespoons) cooking oil

1 Peel the onions and cloves of garlic, then chop coarsely. Peel the celery. Top and tail the carrots, then peel them. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain. Coarsely chop up the vegetables you have just prepared.

2 Prepare the parsley root, peel and wash; leave to drain, then cut into cubes. Remove the outer yellowish leaves from the white cabbage, cut into quarters, rinse and leave to drain. Cut out the core and cut the cabbage into strips. Wash the tomatoes, leave to drain, cut in half and cut out the base of the stalk.

3 Heat the oil in a large pan. Add the onions and garlic cloves and sweat while stirring all the time.

4 Add the rest of the vegetables and sweat a little longer. Pour in the