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Master‘ish Stock


  • 500g minced beef

  • 500g pork belly

  • 500g chicken bones

  • 1 brown onion, skin on

  • 1 stick of celery

  • 1 star anise

  • 1 long red chilli

  • 5lt water


  • 1.

    Place all ingredients in a large saucepan and cover with water.

  • 2.

    Bring to the boil then simmer for at least 3 hours, but overnight is most effective.

  • 3.

    Allow to cool to room temperature before straining then place in the fridge for 2 hours (this will set any fat in the stock so it can be easily removed.)


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