Here we’re making a beautiful beef stock.
We also make brown chicken stock,
white chicken stock, veal stock,
lamb stock, and pigeon stock.
For the beef stock,
we slowly roast these bones to get them dark and caramelized.
We then add them to a Brad pan,
just because of volume. Then we add vegetables.
We then cover that with white chicken,
brown chicken stock, and water to top it up.
And we bring that to the boil very slowly.
We then add hard herbs, and we simmer that to 5 hours.
But that 5 hours is a very fluid number.
You need to taste the stock
at least four or five times during its cooking.
What will happen is eventually you will taste meat first.
That’s the point. You stop,
you pass that stock off, you chill it really quickly.
And that stock can form the base of all those beautiful,
rich sauces. Here we’re making red wine sauce.
We equally. We can braise snails,
we can braise ox cheeks, we can braise calves,
feeding them all sorts. But this is the foundation of what we do.