There are certainly female cooks (and chefs) among us who would never season their dishes with masox. But the rest of us often reached for it not only because of a lack of time, but perhaps also because we didn’t know how to add the proper final flavor to the dishes we were preparing.
But when we look at a cube of masox, it is clear to us that our digestion is not exactly happy with this composition. Lots of salt, flavorings, flavor enhancers, e’s and a minimum of meat extract. It is primarily thanks to glutamate, known as E621, that our beef soup or sauce tastes like beef, even though the masox cube does not contain even one percent of it.
Dangerous glutamate
It is also called the silent killer, and almost all industrially produced foods contain it.
But we care not only that our food is tasty, but also that it is as healthy and digestible as possible. So that we don’t have a hard time for a few hours after eating them.
It is not difficult to make a strong and healthy masox at home
What you will need:
- 1 kg of beef (rib, tail, turkey bones)
- 3 parsley
- 3 carrots
- Half a celery
- 1 bag
- 2 potatoes
- A clove of garlic
- 10 allspice balls
- 10 peppercorns
- 5 bay leaves
- Handful of herbs (marjoram, parsley, chives)
- 3 liters of water
You can make Masox from these ingredients in two ways:
1. Procedure:
- Cover the meat, cleaned and chopped vegetables, spices and herbs with water, lightly salt, bring to a boil and gradually remove the precipitated foam.
- Allow to bubble gently for about four hours.
- Then reduce the broth to roughly 600-700 ml.
- Strain and after cooling, pour into larger ice cubes and freeze.
- If necessary, take out the frozen broth and use it like classic masox from the store.
2. Procedure
- You prepare the meat, cleaned vegetables and herbs in the same way as in the first case.
- After four hours of slow cooking, remove the pepper, allspice and bay leaf and blend everything else.
- Reduce any excess liquid by boiling and then spread the thick cream onto a sheet about 1 cm high on a baking sheet lined with baking paper.
- Allow the mixture to dry for at least 24 hours.
- Then cut the dried masox into cubes, which you freeze again and you’re done.
And some final tips:
- You can prepare masox from chicken in the same way. Use about 3 kg of chicken carcasses for the indicated amount.
- You can prepare the vegetable massox using any leftover hard vegetables.
- You can easily prepare Masox at home also in slow cooker, which has been gaining popularity lately. Set the temperature to 95°C and cook for between 3 and 10 hours depending on the meat used. Thanks to the low temperature, your masox will retain its distinct flavor and all the vitamins.
Foto: Shutterstock
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