Meat and Chicken Substitute for Ramadan
The video practically demonstrates how to prepare a concentrated beef bone stock to use in place of meat or chicken in soups and cooking during Ramadan, along with a butter-and-flour roux paste to thicken the consistency. The bones are roasted with vegetables in the oven, then simmered with spices for many hours before being strained and frozen for later use. The chef also explains using the stock for vegetable soup and adding a piece of roux as needed.
A homemade substitute meant to stand in for meat and chicken in Ramadan cooking.
Like a budget-friendly plant-based meat alternative.
Ingredients
- 5 kg Beef bones
- a drop Oil
- about 5 large pieces Carrots
- 2 large onions Onions
- 2 small heads or 1 large head Garlic
- 3 stalks Celery
- 200 g Butter
- 200 g Flour
- 5 liters Water
- 1 bunch Parsley
- 1 bunch Fresh cilantro
- 6 spring onions Spring onions
- 1 tablespoon Whole black peppercorns
- 1 tablespoon Ground coriander
- 2 sticks Cinnamon
- 10 pods Cardamom
- 4 Dried limes
- 5 leaves Bay leaves
- 15 cloves Cloves
- a broken piece of one nutmeg Nutmeg
- mentioned later without a quantity Zucchini
- mentioned later without a quantity Carrots
- mentioned later without a quantity Celery
- mentioned later without a quantity Spring onions
- a little Vermicelli
- to taste when serving Salt
Instructions
- In an oven tray, rub the beef bones with a drop of oil.
- In the oven tray, add the carrots, onions, garlic, and celery over the bones.
- Place the tray in an oven with top heat only at the highest temperature, until the ingredients brown and release their flavor.
- In a pot over low heat, slowly melt the butter.
- In a pot over low heat, gradually add the flour to the butter, stirring until the raw flour taste disappears and the color becomes that of roux.
- In a suitable covered bowl or container, place the roux paste and leave it until completely cool.
- In a large stockpot, place the roasted bones along with all the fat and drippings collected from them.
- In the large stockpot, add the parsley, fresh cilantro, and spring onions.
- In the large stockpot, add the whole black peppercorns, ground coriander, cinnamon, cardamom, dried limes, bay leaves, cloves, and nutmeg.
- In the large stockpot, add cold water just until it covers the bones.
- In a pot on the stove, bring the mixture to a boil over high heat, then reduce the heat to very low.
- In a pot on the stove, cook the mixture for 12 to 24 hours; it can take up to 48 hours.
- In a pot after cooling, seal the container well so it is not exposed to air or outside odors.
- In the refrigerator or freezer, leave the stock until it cools, then freezes.
- In another pot, strain the prepared stock.
- Using the strained stock, prepare a quick vegetable soup by adding finely chopped zucchini, carrots, celery, and spring onions.
- In the vegetable soup pot, add a drop of oil, then lightly sauté the vegetables.
- In the vegetable soup pot, add a little vermicelli and continue lightly sautéing.
- In the vegetable soup pot, add a piece of frozen roux paste to thicken the consistency.
- In the soup pot, add salt when serving because the stock contains no salt.
- In a glass or cup, squeeze half a lemon over the soup when serving.