Makes about 1.2 litres
100ml rapeseed oil
400g beef trimmings
2 litres chicken stock
4 star anise
½ bunch of thyme
1 head of garlic, unpeeled but cut in half through the equator
salt, to taste
Heat the rapeseed oil in a large saucepan over a high heat. Add the beef trimmings and fry them, stirring occasionally, until browned and almost burnt – but definitely not burnt! Add the chicken stock and star anise and bring to the boil. Add the thyme and garlic. Reduce the heat to very low and leave to simmer, uncovered, for 2 hours, or until the stock has reduced by one-third. Season and pass the stock through a sieve lined with muslin. Leave to cool completely, then cover and chill for 12 hours so any fat will set and can be removed.
This beef base it now ready to use in any recipe that calls for beef stock, or it can be reduced down to use as a sauce. It will keep for up to 3 days in the fridge or can be frozen for up to 3 months.