Ingredients

• 2kg x Beef bones including several with bone marrow

• 50g x Diced chuck steak or similar stewing meat - essential

• 3 x Carrots loosely chopped

• 1 x Large onion

• 3 x Celery stalks

• 1 x Teaspoon whole black peppercorns

• 2 x Large tomatoes

• 2 x Teaspoons dried thyme leaves

Preparation

This first part is important: Place the meat bones spread evenly with the meat in a hot oven, lightly cover with olive oil and bake until the bones and meat are brownd on all sides.

Next, transfer the bones to a large stock pot, add the vegetables, spices, tomatoes and black pepper and cover with water to give a 5cm cover. Bring to the boil then reduce to a low simmer and continue for 3 hours. Skim the foam from the top from time to time as the stock reduces.

Important: The stewing steak is important to give the flavour