A 2.5kg/5½lb joint of beef on the bone (or 1.5kg/3lb 5oz boned and rolled ... the tougher cuts and which need longer cooking than cubes of "braising steak".

For good flavour and nutrition, a beef marrow bone is a great addition to this bone broth. Make up the rest with chicken carcasses from roasts or lamb bones, which are also good for a rich flavour.

The difference between stock and broth is in the bones. Stock is always cooked with bones, but not necessarily with meat.