3.2 kg chopped marrow bones
450 g unpeeled onions, wiped
2.7 kg shin of beef, cubed
5 liters water
4 large carrots, peeled and sliced
6 sticks celery, trimmed and sliced
2 leeks, trimmed, sliced and washed
1 whole unpeeled bulb of garlic
2 bay leaves
4 sprigs parsley
20 black peppercorns
6 allspice berries
Put the bones and onions in a roasting
tin and cook in the preheated oven for 1 hour 30 minutes, until well
browned. Lift the bones and onions into a stockpot or a very
large saucepan. Add the beef and 4.5 liters of the water.
Bring slowly to the boil, then pour in 150 ml of the remaining water,
turn down the heat and skim off the scum. Meanwhile, pour off
the fat from the roasting tin. Pour the remaining water into the
tin and bring to the boil, stirring to loosen the brown residue.
Boil for 2-3 minutes, then strain the liquid through a sieve into the
stockpot or saucepan. Add the remaining ingredients, partially
cover and simmer for 5 hours 30 minutes, skimming the surface from
time to time. Immediately after cooking, strain
the stock into a large bowl through a large colander lined with a
scalded and wrung out piece of muslin or linen; discard the meat,
bones and vegetables. Cover the bowl with a food net or a clean teacloth, making sure it does not touch the stock. Cool for 2
hours, then refrigerate overnight. Next day, discard the
solidified fat. The stock keeps for 3 days in a refrigerator.
To keep longer, spoon measured amounts (¼, ½ or 1 pint - 150, 285
or 570 ml) into rigid containers or polythene bags. Seal, label
and freeze immediately.
Note: To make veal
stock, use knuckle of veal and stewing veal in place of beef marrow
bones and shin. There is no need to roast them.