Cooked Nigel Slater's Beef in Red Wine with dumplings. Used this stock for the first time and knew it was good as soon as I opened it and smelt it. It was delicious. Will use in future for all my casseroles. Obviously more expensive than stock cubes but worth it.
Why all the additions?
I'm keto so barely passable. Why add x, y, z extracts, sugar and cornflour? It's broth, we flavour/thicken it ourselves. I'd like to see an organic version with bones and water only.
I found this item great for stews
I buy this on a pretty regular basis for a stew or broth extra flavour