In Jan 2012 we opened our own small butchery plant on the farm and as a result I’ve become a bit of a stock fiend. My butcher thinks I’m nuts, as he routinely finds me rummaging in the bone bin for something for the stock pot. I’ll use all sorts but what I’m seeking for a beef stock is the King of stock bones: Beef Marrow from the leg of the carcase. Our butcher takes his challenges very seriously and saves them for our customers who have dogs at the Edinburgh Farmers’ Market. He sighs and hands it over, grudgingly.
But you have to release the marrow from the bone for a good stock & that only happens with long hours of simmering.
Makes 3-4 litres of Beef Stock
- 1 beef marrow bone with knuckles cut into 3 pieces
- 1 large onion peeled & quartered
- 1 carrot cut into 2
- 2 sticks celery cut into 2
- Bunch of parsley stalks
- Put everything in a large pot, cover with cold water, bring to the boil, skim any froth off the surface.
- Turn the heat down and simmer for 3-4 hours. Strain and leave to cool. Skim the fat and save for cooking. Freeze in small quantities and
- use in stews, risottos, soups and gravies to add that great beefy flavour.