Red Braising Stock

A master stock for red braising is a mandatory preparation in the kitchens of northern China. This stock should never be thrown out — as long as it is brought to the boil every week, and is kept refrigerated in a sealed container, it will grow better and richer with age and can be kept topped up. Every time you cook meat in it, just make sure you strain the stock through a fine mesh sieve before refrigerating (this keeps it free of particles that may cause bacteria to grow). My master stock