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.
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.
Ingredients
Directions
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.