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Ming says: Some of the best dishes begin with broth, an uncomplicated-to-prepare base that adds depth of flavor to many preparations. This meat broth takes its inspiration from classic French jus de veau, a lightly thickened broth made from veal bones. To that basic ingredient, I've added oxtail and pork (my Asian touch), which slightly sweetens and rounds out the flavor. Ginger and soy sauce are also included. This broth is versatile by definition; you'll find dozens of ways to put it to good use.
The broth is, of course, a basic sauce component. For the simplest sauce I can think of, reduce 1 quart of the broth by three quarters. Float 1 tablespoon of extra-virgin olive oil over the reduction and use it to sauce steaks or pork.
The broth makes a great beef and vegetable soup, but it's also the basis of delicious puréed soups, like one made from regular and "wild" mushrooms such as cèpes, porcinis, and chanterelles.
I like to freeze the broth in ice-cube trays. When it's solid, I pop the cubes into a freezer bag, from which I can take as much or as little as I need. If you have difficulty getting pork bones, you can increase the quantity of veal bones by their equivalent amount, 5 pounds.
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I used this Master Stock for Smoked Hock Soup, which was a hit with everyone. The soup was so rich and full of flavour. The best I had ever made. Plenty of Master Stock left for another batch.
rubbish ....read the "the china study" ....this sort of food is just not right and shouldn't be allowed to be fed to the masses
Very very nutritious indeed i must try thanks for the helpful tips