For the Stock

• 1 kg (2 lb 4 oz) beef for boiling, such as silverside or brisket

To make the stock, cover the beef and chicken legs with cold water in a large saucepan and bring to a simmer. Cut the unpeeled onion in half across the middle and char the inside in a dry frying pan until the surface is quite blackened. Add the onion, carrots, celery, herbs and spices to the saucepan and continue to simmer very gently for a good hour. Skim occasionally, carefully removing any s