Tick of Yum

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MEAT Stock Concentrate

Posted by Bee & John on January 9, 2013 at 8:50 AM

I have done a meat stock concentrate before - I used the recipe on the Thermomix forum that calls for 300g of meat, 300g of veggies and 300g of salt.


Holey cow that's a lot of salt!  I know you need some salt, and I have argued for keeping the salt level for the EDC veggie stock concentrate...... but the forum recipe has 2.5 times the salt content that we use for the vegetable stock concentrate!  Basically - you're making meat flavoured salt.  NOT necessary (in my view - and I LIKE salt!)


I made twice today (had the meat and the veggies... why not!) and I have adapted the recipe above to make a really delicious meat stock concentrate.  Tested how?  1/2 a teaspoon in 1/2 a cup of boiling water = a REALLY lovely beef broth!  


Beef Stock Concentrate


300g of lean Gravy Beef

 

I don't mean totally fat free, just lean (see notes below) Now people get all hung up about the sinews.  In the absence of bones, the SINEWS will make the stock.... stock concentrate!  And not just meat paste.

BUT......

 

  1. If sinewy, cut the pieces of gravy beef into SMALL, 1cm square pieces (that way the sinew pieces are too small to wind around the blades).  If you have a wonderful Butcher s/he will do that easily for you, if you bat your eyes at them - guys.... use your preferred method of buttering up.... which may, or may not, include batting eyes... but don't come crying to me if you bat your eyes at a burly Butcher and he takes offense.
  2. semi freeze it - even mostly frozen is fine - but make sure they are frozen in pieces, not one big clump of pieces - common sense here guys

550g of mixed veggies

Why that much compared to the forum?  Well, the EDC stock concentrate vegetable quota adds up to 850g, so why skimp on this one!?  550g of veggies and 300g of meat = 850g and we know that the Thermomix can handle that.

What veggies?  I actually used much the same veggies as I use for veggie stock concentrate - ie: carrot, celery, zucchini, tomato, onion, garlic - but just a little less of them.

 

 

 

 

1-2 sprigs of
  • rosemary
  • thyme
  • basil
  • parsley
  • (or equiv of herbs you like/have on hand)
1x bay leaf
100g of red wine
150g of salt
30g of olive oil (or your preferred oil)



 

  • First off, mince your meat by placing partially frozen meat in the TM bowl and hitting turbo 2-4 times
  • Set aside (don't clean the bowl)
  • Add the veggies and herbs
  • Chop on speed 7 for 20 seconds
  • add the wine, the oil, the salt,  the herbs and the meat
  • Cook on VAROMA temp for 20 minutes, speed 2.
  • Then (without putting your hand on the MC - naughty naughty) blend the stock for 1 minute speed 10.
  • Put into sterilized jars.

 



NOTES:  

 

  1. How long will it last?? Don't know yet - but with the meat in there I might say, only for caution sake rather than any real understanding, 3 months in the fridge? (that's 1/2 the time the Veggie stock concentrate lasts in the fridge so you see I am being VERY cautious indeed)
  2. How much to use? - same as the other concentrates.  1 tablespoon + 1 litre of water = 1 litre of stock
  3. but there is still a lot of salt isn't there... No!  I might remind you (although you might be sick of hearing it) that the Heart Foundation study shows that the salt that WE add to our meals is only 5% of your daily intake - this is NOTHING like the salt that's in your commercial stocks and especially the commercial stock powders.  In fact - as this mixture will make 30+ litres of stock.... it is really only 5g per litre!
  4. Why do I add the oil? Well, when I made this the first time, using the overly salted Forum recipe, it was SO very dry - and I thought that the only difference was the oil - until I thought about the salt that is. Mind you, I still think that the oil is a good idea - helps coat the stock (as it floats to the top) and will help keep it.
  5. Can you use chicken?  Knock yourself out!  You can use anything that you want - lamb, goat, crocodile.....  Just remember, don't think you are doing the right thing by getting the lean pieces... eg: for chicken, get the thighs, not the breast.  Don't use the skin, but don't mind a little bit of fat or sinew!!  Remember, that is what makes stock... stock!

 


 

 

 

 


 

 






Categories: My own Recipes, Easy Specialties, My Favourite Recipes

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1 Comment

Reply Tracy
8:43 PM on November 13, 2015 
Can this stock be frozen? Thank you