Beef Stock is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic rich beef stock made by boiling beef chuck with vegetables and salt. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Stock.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Beef Stock that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STOCK.—Cut the chuck of beef into pieces, and set over the fire, in a saucepan with just enough water to cover it. While boiling, skim it thoroughly; add a bunch of parsley and thyme, carrot, onion, turnip, celery, and a little salt; boil till the meat is tender, and strain it through a hair sieve.
Modern Redaction
Ingredients:
1 beef chuck, cubed
1 bunch of parsley and thyme
1 carrot
1 onion
1 turnip, peeled
2 celery sticks
sea salt, to taste
Method:
Place the beef pieces in a large pan and pour over just enough water to cover. Add the herbs, carrot, onion, turnips and celery then season with sea salt to taste.
Bring the mixture to a boil and skim the surface free of any grease. Continue boiling for about 3 hours, or until the meat is tender then strain through a fine-meshed sieve lined with muslin. Serve the meat and store the stock until needed.
