Concentrated Broth

Ingredients

• fresh meat (preferably shin of beef for dark stocks or knuckle of veal for white broths)
• water

Directions

1. Select good, fresh meat with plenty of tendon for gelatine.

2. Place the meat in a pot and cover with water.

3. Bring to a gentle boil, maintaining a consistent temperature.

4. Keep the pot covered with a lid throughout the cooking process.

5. Strain the broth when done and remove the fat once cooled.