8th November 2020

Until recently I had never heard of a master stock.  A master stock is essentially a broth or stock flavoured with soy, rice wine and aromatics and then used to poach meat or vegetables.  After reading all about it I was quite intrigued by it.  The master stock once made and used is boiled, skimmed, strained and then refrigerated or frozen until it is again needed or wanted and then you bring it to the boil use and repeat.  Over time the flavours develop and become deep and rich and it is used to impart lots of taste to new dishes you cook.

Yesterday I needed to remake my sour dough starter after failing dismally on my first attempt and also decided while I was fermenting I would also make a master stock.  Which is funny as they share many characteristics, they both mature over time and the taste gets better with every passing day.

The master stock was really simple and easy to prepare - it literally took 5 minutes - and then you leave it to cook down for a few hours. After that I poached the brisket of beef for 4 hours until it was incredibly tender but still holding its shape.  I then finished off with a lovely sauce made with some of the master stock.  The brisket of beef in master stock felt healthy but delicious and was a nice way to enjoy beef on a Sunday.