|
Makes:
1.8 litres/3 pints
Ingredients:
|
225g/8oz |
marrow
bones |
|
450-675g/1-1½lb |
shin
of beef, roughly chopped |
|
20g/¾oz |
beef
dripping or olive oil |
|
1 |
leek,
cleaned |
|
1 |
onion,
peeled and chopped |
|
100-125g/4
oz |
carrots |
|
1 |
Bouquet
Garni |
|
|
salt
& freshly ground black pepper to season |
Method:
In a pan,
cover the bones with water and simmer for about 10 minutes.
Meanwhile,
pre-heat the oven to 220°C/425°F/Gas Mark 7.
Drain the
bones, then put into a roasting pan with the beef dripping or oil.
Brown for
about 30 minutes, turning from time to time.
Put the
roasted bones and beef into a heavy-based pan and cover with cold water.
Add the
prepared vegetables and seasoning and bring to the boil.
Skim scum from
surface, cover and simmer for about 3 hours, adding additional water
as required.
Strain, cool
and remove the fat. |