Beef Stock
(700 g) lean stewing or braising beef 1 medium-sized leek
1 small onion
1 medium-sized carrot
1 baby turnip
1 green celery stalk with its leaves
few parsley stalks
1 bay leaf
2 cloves
salt and black peppercorns
Prepare the vegetables and rinse them well. Make a deep cross cut in both ends of the onion and stud it with the cloves. Place all the ingredients in a very large saucepan or stockpot with 3 113 pints (2 litres) cold water, using 5 black peppercorns and 1 tbsp coarse sea salt. Cover and bring up to boiling point, skimming the surface as the scum rises. Simmer very gently for 3 hours.
Remove the beef; strain the stock through a piece of muslin placed in a sieve or through a very fine sieve held over a large bowl. Add a little more salt if necessary and when cold, place in the refrigerator to chill overnight. Take the stock out of the refrigerator and immediately remove the layer of solidified fat from the surface. The beef will not be wasted: cat it hot with a sharp, vinegary sauce or serve it cold the next day, thinly sliced with chutney or pickles.
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