Ingredients
Beef stock concentrate
- 300 grams gravy beef cubed
- 100 grams celery chopped
- 2 tomatoes, ripe & quartered
- 1 Zuchinni, roughly cut
- 1 onion brown, quartered
- 2 cloves garlic, fresh
- 1 teaspoon Peppercorns
- 2 bay leaves
- 1 clove, whole
- 1 level tablespoon fresh rosemary/ thyme leaves
- 100 grams good medium red wine
- 300 grams rock salt
- 2 carrots diced
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I'm cooking this todayRecipe's preparation
Place all the vegetables and herbs to the bowl, blitz 15 seconds, speed 8
Add the beef, red wine and rock salt, cook 25 minutes, veroma, speed 2
Scrape down with the spatula, purée 1 minute gradully working up to speed 9 over 20 sseconds
Place stock into an airtight container and refrigerate.
Tip
The mixed herbs I choose reflect my love of French food, adjust to the food you are passionate about. The recipe I've given you will complement without overpowering most beef dishes.
FYI: My beef stock in the fridge has 3 bay leaves and 2 or 3 large cloves of garlic.
For a quick bbq marinade use 2 tablespoons of your stock paste, 250 grams of olive oil and 200 grams of good red wine and emulsify for 10 seconds on speed 6. Baste your raw meat and leave in the fridge in an airtight container to infuse. Your guests will be amazed at the tenderness and flavour of the cooked meat.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Making this right now. Sadly I left out the carrots as it was listed below the salt and wine. Hopefully it will still turn out okay.
Thank you for sharing this recipe - easy and has worked well in my soups, stews, etc. I too used your French ingredients. Will be my standard beef stock now.
Thankyou! Yes, i have made one, based on this recipe - with influences of other stock paste recipies on this site-I cooked the beef on a grill / bbq plate first to get some awesome caramelisation before adding it at the end of the veggie cooking stage... At this stage it's in the fridge but sadly due to a crazy busy life at the moment i haven't even been able to use it in anything!
I did squish some of the paste between my fingers and yes, discovered that it was not granular. yay!
Hi ladies,
Mine lasts 10 weeks in the fridge, using a clean spoon each time- by then it's all used.
yes you can reduce the salt and as you correctly say keep it in the freezer. Could I humbly suggest making a standard batch and tasting the saltiness prior to deciding if you need to reduce it, 1tablespoon of stock and 500ml of water.
thanks to the awesomeness of the TM it stock isn't granular
How long would this keep in the fridge?
If I reduce the salt, put into icecube trays and freeze then it would be like a low-sodium version wouldn't it? The salt is mainly for preserving yes?
Is it a bit granular with the meat even though it is pulverised or is it pretty smooth?
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