Meat Stock Recipe

Place the meat in a large pan, add cold water to cover and bring to a boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock. Skim off any scum that rises to the surface and add the onion, carrot, leek and celery and season with salt. Lower the heat and simmer for about 3 1/2 hours. Remove from the heat, strain into a bowl, let cool, then chill in the refrigerator. When the fat has solidified on the surface carefully remove and discard. The stock may be used for soups, risottos and making gravy.