Summary

Ingredients

• 1 kg bone, (beef or chicken bones)
• 0.25 ¼ cup margarine (only for the beef stock)
• 2 ½ liters cold water
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 1 onion (s), roughly chopped
• 1 pinch (s) thyme, ground
• 1 pinch (s) oregano, dried
• 1 pinch (s) sage, dried, grated
• salt and pepper

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Instructions

1. Slowly brown the beef bones in the margarine in a large saucepan over medium heat for 30 minutes, stirring occasionally. It doesn`t brown the chicken bones.
2. Add the water and the rest of the ingredients. With the pot open, simmer gently for 3 to 4 hours, repeatedly skimming off the foam that forms on the surface.
3. Remove the bones and vegetables and pour the stock through a sieve. Put in a cool place and scoop the fat off the surface beforehand.
4. Both stocks develop the best taste when left to rest for 24 hours. Then use as needed.