Photo: Cala
Ingredients
- 4 pounds lean beef
- 4 quarts cold water
- coarse sea salt
- black pepper
Directions
1
Wash the meat and place it in a large pot with cold water.
2
Slowly bring to a boil, skimming off the scum.
3
Add a little salt and a dash of cold water to help the scum rise, then skim again.
4
Let it boil gently for 6 to 8 hours until the meat is tender.
5
Add black pepper, strain the stock into a jar, and let it cool.
6
Remove all grease from the cooled stock.