INGREDIENTS
(serves 30)
20 litres water
3 veal trotters
15kg beef bones (shins )
1 whole ox tongue (or 1 oxtail)
1 whole chicken
2tbs tomato purée
150g button mushrooms
3 carrots
2 heads of celery
2 heads of garlic
750ml soy sauce
5 onions
1 bottle Madeira
Aromatic herbs
1 bunch tarragon
3 bay leaves
1/2 bunch of thyme
3 cinnamon sticks
2tbs black pepper
3 star anise
1/2tbs whole all spice
Garnish
Thin slice of fillet of beef or Wagu beef
Brunois of ginger
Brunois of red chilli
Black sesame seeds
Chive tips or chopped chives
Soft boiled quail's egg
Sea salt and cracked pepper
METHOD
Place all ingredients in a pan big enough to hold them with at least a couple of inches to spare. Put vegetables in first, then all softer meats and then the bones before adding water. This will help when it comes to skimming the stock since the bones prevent veg from floating to the surface. Bring to the boil.
While you are waiting, cut five large white onions in half across the grain. If you have a flat griddle, spread a double thickness of aluminium foil over it and place the onion halves cut side down on top of it. Leave these (don't be tempted to jiggle them around) until quite well burnt and blackened, then add to stock. If you don't have a griddle, use a large heavy frying pan.
As stock begins to simmer, skim off any impurities which form. When the stock boils, turn down heat so that liquid is barely moving. Cook for three to four hours, skimming when necessary. Forty-five minutes before stock is ready, put a bottle of Madeira in a saucepan. Reduce until thick and syrupy but still pourable. Add to stock along with the rest of the aromatic herbs and spices.
Allow stock to cool. Pass through a colander and then, again, through muslin. Remove any remaining globules of fat by dragging paper towels across the surface or by chilling the stock and then scraping them off.
(A little fat adds flavour.)
To plate: Cover the base of your presentation bowl with a thin slice of beef. Sprinkle the garnish over meat. Pour boiling beef tea over meat - this will lightly cook beef and release the aromatic flavours of the herbs.