We are going to cut a basic mirepoix, a
mirepoix is generally used for various
stocks or for that matter even roasting
bones and stuff like that and I've saved
some trimmings from the previous cuts of
onions that we could use for a mirepoix
in case it's a bit too big I will just
cut them into smaller pieces generally
speaking a mirepoix is roughly cut
pieces of onion there are three
different types of cuts, there is a large
one of the medium and one to small it
really depends on what we have to use
them for is how we decide how big the
mirepoix should be. In this case, I am
cutting them fairly large and I am going to
use them for my my brown beef stock and
hence I do not want those vegetables to
disintegrate during the cooking process.
When it comes to the leeks cut the leeks
into half make sure we soak them in
water get away any of the grit and then
you want to cut them into very large
pieces as well
