- 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
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.
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.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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