Sunda’s steak with sunrise lime satay
Aug 25, 2019
3 minutes
1 THE BEEF STOCK
1 kg each beef knuckle, chuck bones and veal bones
3 large carrots, coarsely chopped
2 onions, coarsely chopped
2 heads of garlic, halved
800 gm Roma tomatoes, coarsely chopped
Combine bones and 3.4 litres water in a large saucepan and bring to the boil. Skim, reduce to a simmer, then add vegetables and bring back to the boil. Skim then reduce to low and simmer until stock is well-flavoured (6 hours). Strain. Makes about
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