If you love buying roast beef you can layer slices on fresh French bread, then dip the sandwiches in a delicious flavored beef bouillon. The flavor can be greatly enhanced by using this stock base.A dipping sauce can be made with ¼ cup water, 2 bay leaves, ¼ teaspoon beef base, 1 teaspoon Italian tomato paste, ½ teaspoon dried parsley, ¼ teaspoon dried minced onion and 1/8 teaspoon dried thyme. Heat in a saucepan and then simmer for a few minutes until slightly reduced and it tastes rich and delicious.
Better Than Bouillon is a stock paste or more like a beef base than a bouillon cube. Dry bouillon cubes are famous for being overly salty and that is why beef base is a much healthier, not to mention, tasty alternative. This beef base also contains garlic, onion and spices.
One teaspoon of bouillon blended into one cup of hot water makes one cup of beef stock. To make gravy, I use two tablespoons butter and two tablespoons flour plus the stock and a sprinkling of freshly ground pepper and various dried herbs and spices. Melt the butter in a small saucepan, whisk in the flour and then the stock.
~The Rebecca Review
Product Description
Better Than Bouillon, Beef Base, Made from Roasted Beef and Natural JuicesOnly 1 Tsp. Better Than Bouillon equals 1 bouillon cube or 8 oz. can of broth.Basic Stock Directions:Dissolve 1 teaspoon (equal to 1 bouillon cube) Organic Beef Base in 8 oz. boiling water. For each quart of stock needed, use 1 1/2 tablespoons Beef Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.Recipe for Vegetable Beef Soup:Dissolve 6 tablespoons base in 2 quarts water in soup pot. Add 3-10 oz. packages frozen mixed vegetables, 2-12 oz. cans roast beef (or 1 1/2 lbs. precooked diced beef) and 1 small (14 1/2 oz.) can of whole diced tomato. Bring to boil, simmer 10-15 minutes. Makes 4 quarts finished soup.Refrigerate after opening.Certified Organic by QAI
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