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Roast Beef Dippers

Beef Base


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

1.  In a 2-quart saucepan, heat the water, bay leaves, beef base,
     tomato paste, parsley, onion and thyme. Simmer for 10

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 cup water, 2 bay leaves, teaspoon beef base, 1 teaspoon Italian tomato paste, teaspoon dried parsley, 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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