Concentrated beef stock

1. 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.
2. 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.

TIP:

Dissolve approx. 1–2 tablespoons of concentrated stock in 500 ml hot water, then use like any ordinary shop-bought stock.