Alive and Cooking

Master ‘ish Stock

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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.)

Master ‘ish Stock