Granular meat stock cube, always to have in the pantry

Making your own stock cubes at home means having a product healthy, balanced in flavour to our liking and absolutely without glutamate e preservatives Various! We will explain how to do it right away.

Ingredients
500 g of selected minced veal
Approximately 500 g of mixed seasonal vegetables, for example:

1 courgette
1 carrot
1 small onion
1 clove of garlic
1 tomato
1/2 leek
3 cauliflower florets
about ten croissants
1 layer of peppers
a sprig of rosemary
4 sage leaves
1 bay leaf
1 clove
2 tablespoons of extra virgin olive oil
1 small glass of white wine
300 g coarse salt

Procedure
Wash and peel all the vegetables and purée them in a blender. Pour all the ingredients into a saucepan and cook for at least 40 minutes. When cooked, blend everything together, then cook a little longer if necessary until you have a thick but not too hard mixture. Pour the purée onto the dehydrator trays, lined with baking paper or DrySilk.

Programme
P4 for 16 hours

Place the dried stock cube in a food processor, pulverise and store in glass jars. It will keep for a long time because the high salt content acts as an additional preservative.