Meat stock paste thermomix

Instructions

1. We put the lean meat in our thermomix glass and grind 15 seconds / speed 8
2. Take out and reserve in a bowl Put the carrots, celery and onions together with garlic, and rosemary in our thermomix glass and chop everything 15 seconds / speed 5
3. With the spatula we lower the remains stuck to the sides, we add the salt, the laurel, the reserved meat and the red wine, we put the basket on the lid instead of the cup and we program 25 minutes / temperature Varoma / speed 2
4. Remove the basket, put the bucket and shred everything 1 minute / progressive speed 6-7-8
5. At this point, the concentrate would be done and we can already store it in the refrigerator in a glass jar but I like it drier and in grain so we will dehydrate it by preheating the oven to 150º C
6. Put a baking tray covered with baking paper, pass the dough from our thermomix glass to the baking tray and distribute evenly and bake for 90 minutes at 150º C
7. We let it cool down and then we break the mixture into pieces with our clean and dry thermomix, put the pieces into it and program 40 seconds / speed 8
8. We keep in the refrigerator in a glass jar, it lasts several months