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Meat Stock Paste
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- 300 g meat pieces, sinew free, cut in pieces (4-5 cm)
- 300 g mixed vegetables (e.g. celery stalks, carrots, onions, garlic, tomatoes), cut in pieces
- 4 sprigs fresh mixed herbs (e.g. sage, rosemary), leaves only
- 150 g coarse sea salt (see tip)
- 30 g red wine
- 1 dried bay leaf
- 1 clove
- per 1 Total recipe
- 2754 kJ / 658 kcal
- 59 g
- 14 g
- 38 g
- 7.3 g
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