John Myers
Spice Mixes: Meat Stock Concentrate
The perfect spice mixes: meat stock concentrate recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 3 tablespoon Germ oil
- 1 bunch Fresh soup greens – carrots, celery, leek, parsley
- 1 tablespoon Tomato paste concentrated three times
- 1 piece Fresh onion
- 3 piece Garlic cloves chopped
- 3 piece Bay leaves
- 1 tablespoon Rosemary needles, fresh
- 4 piece Sage leaves
- 1 tablespoon Maggi herb, dried
- 1 tablespoon Red pepper – the berries
- 250 g Salt
- 100 ml Dry red wine
- Clean the soup greens, peel the onion and garlic and dice or cut everything.
- Heat the oil in a pan and fry the minced meat in it until crumbly. Add tomato paste and all herbs and spices and stir.
- Now add the vegetables and sear them.
- Deglaze with red wine and stir in the salt.
- Approx. Simmer for 30-40 minutes, stirring, until the liquid has almost evaporated.
- Process this mass into a pulp with a hand blender or in the food processor.
- Either fill the meat stock into small glasses and boil it down for about two hours at 100 degrees, or put it in an ice cube tray and freeze. After opening the jar, please seal it airtight with olive oil and store it in the refrigerator.
- I use this great condiment to refine soups or sauces, but it is also used for classic roasts.
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