Beef stock concentrate
- Dice the meat (3 cm squares), put in freezer for 20 minutes and then, in two portions, chop in the blender jug with the measuring beaker in place, for 30 seconds/speed setting 8. Put in another container.
- Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks. Finely chop with thyme and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. If necessary, use the spatula to help.
- Add the salt, room-temperature meat stock and olive oil and, the measuring beaker not inserted, boil everything for 25 minutes/speed setting 2/100 °C.
- Then with the measuring beaker in place, mix finely for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool.
Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock.
If adults are eating without children, the stock can be replaced with dry red wine.
If cooled well, the stock concentrate will keep for several months.
Bon appétit with Monsieur Cuisine