Medium Stock

Ingredients

• 4 lb shin of beef
• 4 lb knuckle of veal
• bones, trimmings of poultry or fresh meat
• 0.5 lb lean bacon or ham
• 2 oz butter
• 2 large onions
• 6 cloves
• 1 turnip
• 3 carrots
• 0.5 leek
• 1 head of celery
• 2 oz salt
• 0.5 tsp whole pepper
• 1 blade of mace
• 1 small bunch of savoury herbs
• 4.5 quart cold water

Method

Brown the meat and bacon in a heavy-bottomed pot with the butter over moderate heat until the surfaces take on colour — this isn't full searing, but a light caramelisation that builds flavour-building through the Maillard reaction. The browning should take 8–10 minutes. Add the roughly chopped vegetables (onions quartered, carrots and turnip chunked, celery and leek left whole) and continue cooking for another 5 minutes, stirring occasionally, until the vegetables soften and their edges begin to colour. This step matters: the roasted vegetable sweetness anchors the stock.

Pour in the cold water — the temperature drop arrests the cooking and prevents a rolling boil that would cloud the broth with emulsified proteins. Add the salt, peppercorns, mace blade, and herbs. Bring the pot slowly to a bare simmer over moderate heat. As the surface breaks, skim away the grey foam and any impurities that rise — this is crucial for clarity and flavour. Continue skimming for the first 15 minutes as proteins coagulate and rise. Once the surface clears, adjust the heat so the liquid barely trembles; you should see the occasional lazy bubble at the edges, not a rolling boil.

Maintain this simmering temperature for 5 hours. The long, gentle extraction pulls collagen from the bones and connective tissue into a gelatinous, flavour-rich liquid. Resist the urge to stir; movement breaks down solids and clouds the stock unnecessarily. Every 45 minutes, use a ladle to skim off any fat or impurities that accumulate on top. As the stock reduces, the vegetables will break down — this is normal and flavour is being released, not lost.

After 5 hours, the liquid should have reduced by roughly one-third and smell deeply savoury and meaty. Strain through a fine sieve into a clean container, pressing gently on the solids without pulverising them. Allow the stock to cool to room temperature, then refrigerate. The fat will set on the surface within hours — remove it cleanly with a spoon or knife before use. You now have a rich stock base for sauces, braises, and further reductions.