Vegetable stock
PREP + COOK TIME 2 HOURS 15 MINUTES (+ COOLING & REFRIGERATION) MAKES 3 LITRES (12 CUPS)
4 onions, coarsely chopped 2 large carrots, coarsely chopped 8 stalks celery, coarsely chopped 2 large parsnips, coarsely chopped 8 garlic cloves, peeled, bruised 6 stalks fresh flat-leaf parsley 2 tsp black peppercorns 4 litres (16 cups) water 200g mushrooms, coarsely chopped 4 tomatoes, coarsely chopped 1 Place the onions, carrots, celery, parsnips, garlic, parsley, peppercorns and water in a large saucepan. Bring to the boil, then reduce heat and simmer, uncovered, for 1½ hours.
2 Add the mushrooms and tomatoes; simmer, uncovered, for a further 30 minutes. Strain stock through a muslin-lined sieve into a heatproof bowl; discard solids. Season with sea salt. Cool. Cover and refrigerate until cold.
Beef…
