Concentrated beef stock
- Dice the beef (into cubes, approx. 3 cm square), then place the meat in the freezer for 20 minutes. Divide into two portions and process one at a time in the blender jug for 30 seconds/speed setting 8. Transfer the minced meat to another container.
- Wash, clean, dry and roughly chop the vegetables and fresh herbs. Add them to the blender jug, sprinkle with thyme and pepper, then process in the blender for 20 seconds/speed setting 6 until finely chopped, using the spatula if necessary. Add the salt, wine or warm stock, olive oil and beef, then cook all the ingredients for 25 minutes/100 °C/speed setting 2, leaving off the lid of the filler opening. Finally, blend for 1 minute/speed setting 10 until smooth. Transfer whilst hot into sterilised jars with twist-off lids. Close the jars and leave to cool. Store in a cool place.
Dissolve approx. 1–2 tablespoons of concentrated stock in 500 ml hot water, then use like any ordinary shop-bought stock.
Bon appétit with Monsieur Cuisine