[corner-ad id=2]Occasionally I make pot roast. Rarely, because I’m well aware that I am the only one that will eat everything in that pot. My daughter will pick out the carrots. My husband and oldest will forgo all the veggies and eat only the meat, while my youngest likes the potatoes. I also know to a certainty that nobody will ever touch the leftovers! So, let’s make a pot roast that nobody will eat, then make bouillon to trick them into eating the vegetables months from now!
***These practices have not been evaluated by the FDA. If you use this process, please use caution and follow safe food practices. I am not responsible for any injury or illness. I am also not dead yet.***
To start with, wash all your veggies before you peel them, then keep all the scraps from your carrots, celery and onion. Add the papery peel from the onion as well as the potato peel into the compost bin. For the rest, I just put it all in an empty bag (like the bag the carrots come in or a zip-lock) and close it off. Put it in the freezer for now (you can keep adding to the bag over time). If you come by an empty mesh onion sack add that to the bag as well. We’ll use it all the next time we bake a turkey to can broth!
Chop your vegetables and bake your roast however you want. I season and brown my roast, then add to the center of a roasting pan or 9×13. I add the veggies all around, then season with salt and pepper. Cover with the lid or foil and bake at 325 degrees about four hours. Just normal cooking here. Bake as you do. Eat as you do. Here’s where the fun starts!
The FDA recommends that you don’t leave your food to cool to room temperature before you put it away. Hot foods should stay hot and cold foods should stay cold. This being said, I personally just put it up after everyone eats. You’re going to put it up in three containers (just food in the pan, nothing that has been on someone’s plate): 1. Meat 2. Veggies 3.Any remaining broth
Place the containers with vegetables and broth in the fridge at least 6 hours, not more than 24. We’re not using the roast, so do whatever you want with it. Freeze it…leave it in the fridge for noodles tomorrow…feed it to the dog. Whatever you want.
After they’re good and chilled, we’re going to use our hands (yes, wash them well and be prepared for this to take a minute) to remove as much grease and small pieces of meat as possible from the vegetables. It’s all cold, so the grease is congealed and you can plainly see it. Just swipe down the sides of each chunk of everything.
We’re literally handling every little piece. As you get them wiped, toss them in your food processor. You may need to process more than one batch if you have a lot, but once you get your processor about half full you’re going to grind up the veggies. At this point, if I have broth that is liquid (i.e. not congealed) I will add a bit. (I didn’t have any this time.) Remove the grease from the top, and use only the liquid beneath. Otherwise add a bit of water, a teaspoon at a time, until you have a silky smooth paste that flows easily in your processor insuring it is all ground…NO LUMPS!!
Continue this process until all of your vegetables are ground. Now you have two options:
Option 1.) Dehydrate your paste into bouillon.
Spread the paste onto the special dehydrator tray if you have it, or line the tray with plastic wrap, leaving the air flow areas exposed. Try to spread it as evenly as you can. On mine, the outer 1/2 inch of the tray as well as the center have to be left open for the air to circulate. I also need to use at least three trays, regardless if they’re empty or not. Check your owner’s manual for specific instructions for yours. I dehydrate this at 110 degrees and time will vary. At least three hours, probably longer. If you use a vent system, I would run it 1/2 open.
If you use plastic wrap it’s difficult to manipulate the paste as it starts drying, but if you’re using the solid drying sheet that came with it you’ll be able to scrape the tray and stir it around a bit as it dries, and it will dry more quickly and evenly.
At this point, some of it will be like pebbles and some thin flakes. When you’re confident that it’s all dry (the larger pieces are going to be super hard so try to keep them broke up as much as possible while they’re still damp), put it back in your food processor and powder it. You’re going to have some pieces that remain a little larger regardless what you do. Use your finger nail of a knife to just check some and make sure they have no give. If they’re tiny little rocks they’re dry. At this point you are technically finished with the prep, but if you are unsure at all, put it back in the dehydrator for an hour just to be double sure that it’s all equally dry.
You don’t want to put anything dried in a sealed container while it’s warmer than the air temperature. Condensation could form inside your jar, etc., and moisture, heat and light are your food storage enemies!! I’ve been known to turn the dehydrator off before I go to bed and pack it for storage the next morning. If it’s humid then I turn the dehydrator back on for a bit, then cool it again, then package. Work around your schedule. Just make sure the food is dry and room temperature before storing. Label appropriately.
Store away from heat and sunlight. Now you have your very own beefy vegetable bouillon!! Add it to your kids’ ramen noodles to trick them into eating those veggies they wouldn’t touch!! Or just add a few tablespoons to add flavor and nutrition to… anything…
Option 2: Freeze it!
After you have made the paste simply spoon into greased ice-cube trays. When they are frozen store them in a bag or container and pull one out anytime you want to up nutrition and flavor just as you would use bouillon.
This is also great baby food, once you’ve passed the introduction stage!
I can’t tell you how good this stuff is! My daughter used her finger to get every little bit off the sides of the food processor (I gave it to her, blade removed) after we made the paste. It’s just packed flavor! And yes, the same general process can be used for chicken roasted with vegetables!!
The frozen cubes won’t last as long as the dried bouillon. If you remember you have it you’ll surely use it up within a year!! I would use the cubes within 3-4 months.
So, here’s to tricking our children! Oh…you can’t see me raise this glass, can you?
‘Til next time!