For soups and sauces, these incredibly flavorful broth packets deliver a rich, meaty flavor. There are 12 packets in each box, each containing 2 teaspoons of concentrate, enough to make a cup of flavorful broth.
Flavor ProfileThis low-sodium beef broth seasoning is salty, savory and umami in its overall flavor.
Use concentrated beef stock to make beef broth. Add 2 tsp of concentrated beef broth to a cup of water to make 1 cup of broth. Each bottle makes 28 cups of beef broth. Include liquid beef broth concentrate in your recipes for soup, stew, and sauce.
About This BlendReduced sodium beef broth that’s all-natural and gluten-free, made by Kitchen Accomplice.
What is beef stock?
A liquid known as beef stock is typically created using beef bones, marrow, or other beef scraps.
What is beef stock concentrate?
Beef stock concentrate is beef stock that has been concentrated into a more flavorful, smaller amount.
How long does beef broth last in the fridge?
After opening, our reduced sodium beef style broth concentrate can be kept in the refrigerator for up to 6 months.
How to make gravy from beef broth?
Utilize cornstarch or flour along with butter to make beef gravy from beef broth.
Ingredients include beef stock, leek juice concentrate, dried beef stock, maltodextrin, sea salt, yeast extract, natural flavors, tapioca starch, salt, and vegetable stock (carrot, celery, and onion stocks).
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How to Make Beef Stock Concentrate
FAQ
What is a good substitute for beef stock concentrate?
Soy sauce. Surprisingly, soy sauce is a good replacement for beef broth. Soy sauce needs to be diluted before being added to your recipe, much like liquid aminos. To replace one cup of beef broth, combine about a tablespoon of soy sauce with a cup of water.
Is beef concentrate the same as beef bouillon?
When you want the flavor and seasoning of beef without all the liquid, use a bouillon. Bouillon is a concentrated broth, and a base is a concentrated stock.
Is bouillon the same as stock concentrate?
Chicken bouillon cubes make an excellent and practical substitute for concentrated chicken stock. For seasoning a main course, one cube is often sufficient. A cube could also be dissolved in 1–200 mL of hot water to create a stock concentrate.