Master Stock
A perpetual braising liquid that can be used to cook proteins and give them an incredible depth of flavour.
Ingredients
Directions
- 1
Add the cassia bark, mandarin, and star anise to a piece of muslin cloth, and tie off to create a little spice bundle.
- 2
Add all ingredients to a large pot, bring to a boil, then allow to simmer very low for an hour.
- 3
Strain out the solids, but reserve the spice bundle in the fridge for when you come to use your master stock for the first time.
- 4
Once you’ve used your master stock for the first time, either skin off the fat before storing, or allow to cool in the fridge over night and remove the fat once it’s solidified.
- 5
Before each use, be sure to bring it to a good boil to keep it food safe.
- 6
Every now and again, you’ll need to top up your master stock with some of the original ingredients to keep it flavourful.
- 7
Consider reducing it by half to make it easier to store.
