Meat stock cubes (TM)

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Making your own stock concentrate or cubes is very economical and keeps well without the addition of un-natural chemicals. This is a Spanish version

Ingredients

• 300g lean meat, cut into pieces (chicken, beef, pork)
• 1 tomato
• 300g various vegetables (celery, carrot, onion, leek, garlic etc.)
• 30g red wine
• 1 bay leaf
• 1 clove (optional)
• 300g coarse salt

Method

1. Put the meat in the bowl to chop it 10 seconds / Speed 8.
2. Remove the meat and reserve it.
3. Next, tip in the tomato and all of the vegetables and chop 10 seconds / Speed 6.
4. Incorporate the meat, wine, bay leaf, clove and salt 30 minutes / 100° / Speed 1.
5. If, due to the type of salt, meat, etc. that you use, you see a little liquid, program 5 minutes / Temp. Varoma / Speed 1.
6. Leave it to cool in the bowl for a few minutes, then blend 1 minute / Speed 6 and finally 1 minute / Speed 10.

Recipe source

• This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Chef's notes

Keep in a container in the fridge. Salt is a natural preservative. When the mixture is cold, you can shape it into a 4cm cylinder, cut it into medallions of 2cm thick and wrap them individually in cling film or tin foil.