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Review
If
you are looking for a quick and easy winter lunch, look no
further. The sauce helps heat the meat, then doubles as a dip.
Dipping sauce
1 1/4 cups water
2
dried bay leaves
1 1/4
teaspoons beef base
1
teaspoon Italian tomato paste
1/2
teaspoon dried parsley
1/4
teaspoon minced dried onion
1/8
teaspoon dried thyme
Thinly sliced roast beef
1 loaf
French bread
Butter
1.
In a 2-quart saucepan, heat the water, bay leaves, beef
base,
tomato
paste, parsley, onion and thyme. Simmer for 10
minutes.
2. Heat the slices
of roast beef in the hot sauce for 1 minute. Cut
the
bread in half horizontally to make 1 large sandwich.
3. Butter bread
halves. Layer the hot beef on one half, then top
with
the other bread half.
4. Slice into
2-inch sandwiches, then slice each sandwich
diagonally. The point makes it easier
to dip the sandwich.
Serve the hot dipping sauce
in small bowls on each plate.
Makes
4 servings
Review for Beef Base
Beef Stock Paste - Way Better than Bouillon, January 11,
2007
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
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