for 1 litre

beef stock

1	onion, cut in half
2 litre	water
400 g	boiling beef (e.g. Boiled beef (lean)
100 g	carrots, cut into pieces
150 g	celeriac, cut into pieces
40 g	ginger, cut into pieces
1 tsp	salt
1 tsp	peppercorn, crushed

How it's done

beef stock

Place the onion (cut side down) in a wide pan and toast for approx. 5 mins. without oil until dark. Add the water and all the ingredients up to and including the pepper, bring to the boil, reduce the heat and cook at just below the boil over a low heat for approx. 3 hrs. Remove the boiling beef from the stock, leave to cool. Pour the stock through a sieve into a pan, remove the vegetables.

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