Meat Stock Concentrate

[Thermomixer]

Name of Recipe: Meat Stock Concentrate
 
Ingredients:


300 grams of meat, without sinews, cut into small pieces
300 g of mixed vegetables (carrots celery, onion, garlic, tomatoes), cut into pieces
leaves of 4 sprigs of mixed herbs, fresh (sage, rosemary)
300 g of coarse sea salt
30 grams of red wine
1 bay leaf
1 clove 

Preparation:

1. Put the meat in the TM bowl, chop for 10 seconds on Speed 7. Transfer to a bowl and set aside.
2. Put all the vegetables and herbs in the TM bowl, chop for 10 seconds on Speed 5.
3. Add the salt, minced meat, wine, bay leaf and clove, cook for 30 minutes at Varoma temperature on Speed 2, with the basket resting on the lid instead of the Measuring Cup.
4. Remove the basket and put the Measuring Cup in place, mix for 1 minute on speed 10.
Transfer to a jar and let cool.

Quantity: Use a teaspoon (corresponds to a stock cube) per 500g water to make 500 g broth.

Storage: When cold, store in refrigerator for a few months.

Origin:

Roughly translated/adapted from A Tutto Vapore on Italian website - Full Steam Ahead

[bron]

This recipe is exactly the same for chicken stock, with 300g of chicken. I use boneless thighs, no skin but the fat still left on. It is fantastic, along with the vegetable one. Make them, place in jars and keep them in the fridge, you will use them daily. I read somewhere that stock cubes are made up of olive stones and fat! Not sure if its true, but no more stock cubes for me...just in case! 

[Thermomixer]

For those with the "Full Steam Ahead" cookbook, this should be the recipe from that book - just my rough translation from Italian or Spanish.

[Rowyfo]

Thanks for the recipe I made the book's vegie stock concentrate and have made a liquid chicken stock too... will have to make a chicken stock concentrate and perhaps a beef one.

  to olive stone & fat stock cubes!!

[brazen20au]

i made this today and just wanted to note it is VERY concentrated LOL our soup tonight was very salty!!! it also makes quite a lot, filled a large pasta sauce jar, a smaller jam jar and still more left over!

[Rowyfo]

I made it with chicken. I agree, it is very salty and also a lot drier than the vegetable concentrate that I made from the book. I could probably cut it into cubes, whereas the vegie one is more like mush.

My family are quite fond of salt but I thought our dinner tonight using the stock (risotto) was a little full-on.

[brazen20au]

mine is mush rowy.

dh made lexie's lentil soup (it's on the thermomix magic blog) and put in 2 tspns and it was just edible but i defeinitely didn't want seconds! lol

[judydawn]

So, would you girls suggest we cut down on the salt a bit? It wouldn't last as long but you could always freeze it in ice trays.

[bron]

Maybe you are just using tooooo much! I only use one very level teaspoon if its a very liquid dish, and if its a less liquid dish only half a teaspoon, and no salt at all! I don't have a problem now, at first I did a little, but now you know its strong, you will use it carefully!
Remember before when using stock cubes, I always used half a stock cube and sometimes even a quarter! Unless it was over a litre of water, same here!
I made a lovely green pepper cream sauce on Saturday and after the flambé I added a tiny wincey half teaspoon and it was delicious! Practice makes perfect!

[brazen20au]

personally i can't see the point in cutting down the salt, it just means you have to add more stock to get the same flavour  i just need to start much smaller when adding it!

[Thermomixer]

  i just need to start much smaller when adding it!

Sage advice as always - best to start small and add as needed    Wish I could remember that at all times.

[judydawn]

For those with the "Full Steam Ahead" cookbook, this should be the recipe from that book - just my rough translation from Italian or Spanish.

Nothing wrong with your translation Thermomixer, it is exactly as it appears in Full Steam Ahead.  My mixture isn't mushy like Karens, nor did it seem to make as much as hers did.  Mine is the texture of a biscuit mix (probably more like that which Rowyfo made) and only 3/4 filled a large jam jar which is fine because it is going to last me a long time obviously.  Boy does it stink though - not something you would try the taste test on .  I will listen to what the other girls have said about the saltiness and only use a level teaspoon per 500g and not add anymore salt to the dish until I have tasted the end product.

[Thermomixer]

Thanks JD - do you use the FSA book much ?

[judydawn]

No, I've only done the beef stock and the varoma bread so far but have made quite a long list of things I want to try in the future. If anyone else mentions they have done something and it is good, I make a little note alongside it for future reference. At first glance it is a weird book but I've been through it a couple of times now and decided some of the things are probably OK to try - even if they look a bit strange for us Aussies. I probably do more off the forum than anything and use the everyday book for all the old fashioned things like custards, rice puddings etc. Hopefully I will have a long life so that I can do heaps of things in the future.  I like to vary our diet and have something different every night - we don't eat anything regularly except roast chicken and our breakfast cereal   I might only ever cook some recipes once and even though we enjoyed it, never get back to doing it again or if I do, change it so that it doesn't appear to be the same thing.

[Thermomixer]

Ta - I should try adapting some of the recipes so that they look more appealing.