|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.
- 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.
- 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
- (or equiv of herbs you like/have on hand)1x bay leaf100g of red wine150g of salt30g of olive oil (or your preferred oil)