Meat stocks
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Brown meat stock, prepared from marrowbones and shin of beef, and white meat stock, usually prepared from veal, are used in stews, pot roasts, soups and gravys. They are tastier and more nourishing than stock cubes. Keep for no longer than 2 - 3 days in a fridge. They can also be frozen for no longer than 2 months.
To remove fat from meat stock, tie a few ice cubes in a piece of muslin and pull it carefully over the surface of the stock. Allow the stock to cool. The congealed fat layer can then be lifted off easily.
The secret of stocks is slow gentle simmering. If the liquid is the slightest bit greasy, vigorous boiling will produce a murky, fatty-tasting stock. Skimming, especially for meat stocks, is vital too — as fat and scum rise to the surface they should be lifted off with a perforated spoon, perhaps every 10 or 15 minutes. Vegetables and bones should be evenly well browned — not burned — to make good brown stock.
