Broth of God

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November 4, 2016

Stocks and broths are wonderful creations that we all should be making more of – not just because of their organoleptic qualities, but because it’s wasteful not to and if we’re going to go on enjoying meat, nose to tail cooking has to be the way to go.

Ingredients

2.5 kg mixed bones (beef, venison, pork and chicken) – cut as small as possible

2 pigs trotters

750g of beef trimmings – from the shin, back strap, neck & clod etc (optional but it will make a more substantial broth)

3 onions, unpeeled and quartered

300g ginger, unpeeled – sliced in half

10 cloves of garlic - unpeeled

4 cardamom pods

5 star anise

2 cinnamon sticks

6 cloves

2 tsp coriander seeds

2 strips of dried orange peel (dry your own)

75ml sweet chilli sauce – or cider vinegar.

50ml fish sauce

50ml soya sauce

1 tbsp rock or soft light brown sugar

1 tbsp miso

A couple of handfuls of mixed veg (leek and fennel tops, celery and carrots)

Put the bones, trotters and meat in a large saucepan, cover with water and bring to the boil. Boil for ten minutes, remove from heat and pour off as much liquid as possible. Fish out the bones with a slotted spoon and wash them under the cold tap. Discard any liquid left in the saucepan and rinse out.

Put the bones back in the saucepan, cover with water, add the mixed vegetables and bring back to the simmer. Simmer for a couple of hours – don’t worry if it boils.

Char the onions, garlic and ginger under the grill or in a hot dry griddle pan until blackened all over. Peel off and discard any really burnt bits and add what’s left to the sauce pan.

Add the spices and sweet chilli sauce or vinegar.

Simmer for as long as you can – up to 24 hours if you have an Aga or slow cooker.

Remove from the heat and strain through a sieve and, ideally, a piece of muslin, into a plastic container. Cool and place in the fridge or outside if it’s chilly. Next morning you should have a dark, semi-set, broth with a layer of set fat on top. Scrape off the fat and discard. If it hasn’t set you can remove most of it by carefully laying kitchen paper on the surface.

Return to the saucepan and add the fish and soya sauces, miso and sugar. Add half to start with and taste as you go.

Directions

1Put the bones, trotters and meat in a large saucepan, cover with water and bring to the boil. Boil for ten minutes, remove from heat and pour off as much liquid as possible. Fish out the bones with a slotted spoon and wash them under the cold tap. Discard any liquid left in the saucepan and rinse out.

2Put the bones back in the saucepan, cover with water, add the mixed vegetables and bring back to the simmer. Simmer for a couple of hours – don’t worry if it boils.

3Char the onions, garlic and ginger under the grill or in a hot dry griddle pan until blackened all over. Peel off and discard any really burnt bits and add what’s left to the sauce pan.

4Add the spices and sweet chilli sauce or vinegar.

5Simmer for as long as you can – up to 24 hours if you have an Aga or slow cooker.

6Remove from the heat and strain through a sieve and, ideally, a piece of muslin, into a plastic container. Cool and place in the fridge or outside if it’s chilly. Next morning you should have a dark, semi-set, broth with a layer of set fat on top. Scrape off the fat and discard. If it hasn’t set you can remove most of it by carefully laying kitchen paper on the surface.

7Return to the saucepan and add the fish and soya sauces, miso and sugar. Add half to start with and taste as you go.

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