Homemade Beef Stock Cube

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Ingredients

400 g  lean mince beef

400 g carrots

400 g celery

400 g onions

1 bulb of garlic (cloves)

3 rosemary springs

2 bay leaves

4 sage leaves

50 g fresh parsley

400 g rock salt

1ts black peppercorns

Method

Clean and wash all vegetables and herbs; insert in a food processor and chop very finely. 

Add the mince beef and pulse again.

Transfer everything into a stainless steel pan. Add the salt on top of the mixture; do not stir.

Start cooking on very low heat; after half an hour or so, the mixture will have produced enough liquid to allow you to stir the salt into the mixture.

Continue cooking for 2 to 3 hours on a very low heat, stirring quite frequently towards the end, to stop the salt from sticking to the bottom of the pan.

Once the liquid has evaporated mixture, blend it down with a hand blender to a fine paste.

If necessary cook it a bit longer after blending, making sure that all the liquid is evaporated, stirring constantly.

Let the mixture cool down.

Form a slab with the mixture on a rectangular piece of baking paper; wrap the slab in the baking paper and reserve in the freezer.

Once the slab is solid, cut into cubes. Keep the stock cubes in the freezer.

create a slab with the mixture

once the slab has become solid, cut into cubes