Final help with recipe

Mark0525 · March 2010

INGREDIENTS:
Mix in big pot over low heat
1/6 cup salt
2 cups sugar
1/2 Cup, Heaping Packed brown sugar
1 cup beef boullion strong
6 cups H20
When sugars dissolve, add
1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke.
1 cup Worcestershire
2 cups (16oz) tomato paste, or 3-6 ozs cans paste
Kitchen Bouquet to darken (Optional, don't worry if you don't have this)

Does anyone know what that means? I bought boullion cubes.
I was able to find the kitchen bouquet.

After this I will not bother you anymore with this recipe and I hope to comment after Saturday on it.

texasAUtiger · March 2010

I'd just prepare one cup of beef boullion according the directions and go with it.

Chef Charles · March 2010

I would interpret that as being using less water per cube than what is called for in order to concentrate the flavors.

Tom

Mark0525 · March 2010

Thanks guy, I didn't want to assume that. OK no more talk about this recipe from me

(maybe)

Grandpas Grub · March 2010

I am with Tom, but something you can do is mix normally and have some stronger, maybe 1/2 water to a cube, ready to add if you feel you need a beef flavor boost as the cook is progressing.

You can always add but it is tough to take out.

GG

Mark0525 · March 2010

Grandpas Grub wrote:

I am with Tom, but something you can do is mix normally and have some stronger, maybe 1/2 water to a cube, ready to add if you feel you need a beef flavor boost as the cook is progressing.

You can always add but it is tough to take out.

GG

Thanks Grandpa, makes sense. I know these are little worries but this helps a lot. Thanks again

fishlessman · March 2010

it wouldnt hurt to simmer th bullion down a little with some celery carrots and onions, then strain

Mark0525 · March 2010

That sounds good, I will do that...Thanks!!!!

ResQue · March 2010

I am with fish. I would prepare it with the normal amount of water per cube and reduce it by simmering.

Final help with recipe

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