Uploads from Nigel Lewis

Currently Playing: How a Butcher Makes Stock

Nigel shows you exactly how a proper butcher makes beef stock, using a method passed down from his grandfather. This is the real thing, not a shortcut. The bones: Ask your butcher for knuckle bones from the hind quarter (cut into sections) and sticking bones from the neck. Both are collagen-rich from working muscles, which gives you that deep flavour and the gelatinous quality that separates a great stock from a watery one. Leave a little meat on the bones. The recipe (makes approx. 10 litres): Knuckle bones and sticking bones (roasted) Meat scraps (fillet chain or similar, nothing expensive) 3 tablespoons tomato puree, smeared over the bones before roasting 3 onions, quartered (skin on is fine) A few sticks of celery, cleaned and chopped 3–4 carrots, roughly chopped A few bay leaves 1 to 1.5 tablespoons of black peppercorns A handful of mushrooms, roughly chopped Water to cover Roast the bones and tomato puree at 180°C fan for 1 hour to 1 hour 15 minutes, turning halfway if needed. Drain off the fat (save it for cooking). Add everything to a large pot, cover with water, and simmer gently for 8 to 10 hours. Never boil it. Pass through a sieve, cool at room temperature, then refrigerate overnight. Skim the fat from the top the next day. Store in the fridge for a few days or freeze for up to 6 months. Pour into ice cube trays for individual sauce portions, or pint-sized pots for soups and gravies. Nothing gets wasted. The fat goes in the freezer for cooking. Tell your friends! Online Shop 👉 https://lewismeat.com/