Description
I've been a couple of weeks ago, the movie about steak with pepper sauce laid out - a link to the post at the end of the recipe stuck. And appeared in the movie concentrate of red meat stock. I must say that I have a big family and a small freezer. And in the freezer damn thing does not fit. The soups I regularly in all sorts of different dishes I use, but be prepared-they are long and every time you need broth, then to cook it I can not afford. Therefore, the question of freezing and storage is in full growth. Rather, the question is not freezing, and sufficient space to store frozen. And here's the concentrates for me is salvation. Because the concentrate I don't keep them in the freezer and in the fridge (and it is three times larger in volume), and is the concentrate 10 times less.
Ingredients
-
Bones
1 кг
-
Carrots
50 г
-
Onion
50 г
-
Leeks
50 г
-
Tomato
50 г
-
Dry milk
20 г
Cooking
Put bones and meat trimmings in a pan - greasing it is not necessary, there also send chopped vegetables
Sprinkle dry milk
Bring in the oven at 200 degrees all to dark Golden brown. You need not "brought to readiness", and to ensure that the largest possible amount of meat scraps turned into a crispy crust, and vegetables as well as zarumyanilsya
Put all the contents of the pan into a saucepan, cover with water. From the bottom of the pan using the spatula and boiling water remove all scale and pour it all also to the bones and the vegetables to the pan. Simmer, almost boil, if necessary, adding water, 4-6 hours. This can be done in two-three-four receiving, in the intervals between sets keeping everything in the fridge. Then strain, remove the fat and boil down to a caramel thickness. Salt can be added to the finished concentrate or not to add. Stored in the refrigerator.
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