My master stock is over 6 years old and has had over a tonne of different types of meats and bones through it. Literally a tonne, as i use to own a meat supply business and catering company so many a chicken, duck, various cuts of beef (short ribs, brisket etc), crap loads of pork belly and ribs plus lamb ribs and shoulders have passed through my Master Stock. If you look after it, you can use it over and over again for many years to come.
This dish was one of the favourites on our catering menu using the master stock and is a perfect recipe to start you on your Master Stock journey.
- 1-1.5kg of Lamb Ribs (preferably whole not individual ribs)
- 2 litres of Master Stock or
- 750mls Free Range Chicken Stock
- 750ml Cold Water
- 250mls Soy Sauce
- 250mls Shao Hsing Cooking Wine
- 3 Cloves Garlic peeled
- 1 Tablespoon Palm Sugar
- 2 Long Green Shallots cut in half
- 2-3 Strips Orange peel
- 2-3 Strips Lemon peel
- 1 Long Red Chilli split down centre
- 1 x Herbie’s Master Stock Infusion Ball or
- 2 x Star Anise
- 3 Slices Ginger
- 1 Teaspoon of Fennel Seeds
- 1 Stick Cinnamon
- 1 Teaspoon Coriander seeds
- 1 tablespoon Miso Paste (shiro or white)
- 1 tablespoon Hoisin Sauce
- 1 tablespoon of Palm Sugar (or similar)
- 2 tablespoons Kewpie mayo (or homemade)
- 1-2 teaspoons Sriracha Hot Sauce (or similar)
- Fresh Chives finely chopped
Add all of the master stock ingredients, plus spare ribs (whilst the stock is cold) into a large pot and bring to the gentle boil, skimming off any impurities or scum from the top as it boils. Once the majority of the impurities have been skimmed (no more foam on the top), place the lid on and braise gently on the stove or in an oven at 140°C for a minimum 4 hours but preferably 6 hours.
Strain the stock (keeping the liquid) then as gently as possible (as they are extremely tender!) remove the spare ribs placing them flat on a tray or container. You can throw away the leftover solids (spices, chilli, shallots etc). Cover with baking paper and then place a similar sized tray or container on top. Then place a heavy weight (about 1kg in weight of tinned beans etc or even a pot with water in it) on top to continually weigh it down. Refrigerate for a minimum 2 hours but otherwise overnight or up to 4 days is fine.
When you are ready to eat them, simply heat the BBQ to a medium heat and cut the lamb ribs into individual ribs (if not already done). BBQ for round 5 minutes on each side or until golden brown. They are already cooked so ultimately you are warming them though and caramelising the outside of the ribs.
For the sauce, reduce 1 cup of the reserved Master Stock liquid with the palm sugar to 1/3rd then stir in the Miso Paste and Hoisin Sauce. You are looking for thick but runny sauce consistency. You can add more hoisin if not thick enough, if too thick add a little water to loosen it up.
Mix the Kewpie mayo and Sriracha Hot Sauce together for the Chilli Mayonnaise.
Serve the ribs with the hoisin sauce and mayo plus a sprinkle of chives over the top.
BECOMING A "ZEN MASTER" STOCK
DO NOT THROW AWAY THE MASTER STOCK! simply strain well to ensure there are not solids such as bones, meat or spices then place in the fridge. Once the fat has solidified on the top, simply discard the fat and either use the stock again within 3-4 days (Ensuring it comes back to the boil) or put into a ziplock bag (or similar) and freeze until you next need a master stock.
To reuse, start the recipe the same way as from the beginning with new herbs and spices, chilli, shallots, garlic etc and which every meat you are wanting to cook with. Over time it will take on more flavour and more collagen from the bones you use making it thicker, taster and gelatinous with every use! Go forth and master stock!
© Tim Elwin 2011