John Myers
Ingredients for 4 servings:
- 1 kg beef
- 1 kg soup vegetables, e.g. carrots, leeks, celery
- 500 g salt
- 1 bunch of parsley
- 1 sprig(s) rosemary
- 3 bay leaves
- 100 ml red wine
- 80 ml Worcestershire sauce
- 2 large onions
- n. B. Pfeffer
- 2 small tomatoes
- 4 cloves garlic
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours
finally a meat broth powder without glutamate or similar additives
Remove any tendons from the meat and cut into large pieces. Process in a food processor or meat grinder until coarsely minced. Clean the vegetables, also roughly chop them, and add them to the food processor and chop using the blade attachment. Place all ingredients in the cooking bowl. First, bring to a boil at 140°C without the stirring element on interval setting 3. Stir occasionally. Once it has boiled, reduce the heat. Once the mixture has reduced slightly, use the stirring element. After about 1-2 hours, the liquid should have completely evaporated and a thick meat paste should have formed. Once the mixture has cooled, puree it again in the food processor. But first remove the bay leaves and rosemary sprig. There are two options: 1. Pour the mixture into sterilized jars and store in the refrigerator for up to one year. 2. Spread the mixture onto a baking tray lined with baking paper and dry in the oven at 60-80°C for about 2 hours. Always wedge a thin wooden spoon into the door to allow the moisture to evaporate. Stir occasionally. The mixture will now turn slightly whitish due to the salt. Once cooled, grind it in a spice grinder. The flavor of both versions is wonderfully strong, and above all, it tastes only of natural ingredients! Of course, you can also prepare this recipe without the Cooking Chef. It takes a bit of work, but it’s really worth it, and the broth also makes a wonderful gift for friends.
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