This is the basis for a lot of Egyptian recipes. It is preferred to stock cubes. However, cubes are gaining ground for their price, availability and easiness to use.

~ Ingredients ~
1 kg meat with bones
1 l water
1 cekery bunch
2 small carrots
1 onion
1 parsley bunch
salt & pepper to taste

Bone meat and place bones in cold water. Put over heat until boiling. Add cubed meat and keep over heat, removing foam as soon as it forms.
Meanwhile, wash vegetables and dice. Add to meat & bones except celery and parsley which should be added when meat is nearly done. Season to taste.
Leave on medium heat, partially covered, until meat is done. (approx. 2-3 hours)
Drain meat, bones and vegetables. Use them in other recipes. Refrigerate stock overnight. Remove fat layer before using as directed in recipes.
Yields 4 cups.

PS: You can prepare this stock using only bones. You can also add 1 Bay Leaf or 2 girofle cloves but their aromas are very pungeant and will mask other ingredients flavor.

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Meat Stock/Broth
Last Updated May 21, 1998