Recipe: Julia Busuttil Nishimura's Stock Exchange Broth
Friday 16 July
Layers of flavour
"Tough cuts of beef like shin, as I’ve used here, benefit from a long, slow cook. With a little love, they are the most flavourful and cost far less than the prime cuts. I like to use a dark beer in this broth, something like a stout or a dark ale, which adds lovely depth and richness. Sometimes, if I have them, I will add bones with marrow in them along with the meat, which gives the broth another layer of flavour."