Ina Paarman's Liquid Beef Stock (8x25g)

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Dhs. 34.00
A flavoursome stock is the secret to making the best soups, stews, casseroles and risottos. With this product we have made it our singular mission to make an authentic concentrated beef stock in the time honoured traditional way by gently simmering meaty beef bones together with fresh carrots, onion, celery...
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A flavoursome stock is the secret to making the best soups, stews, casseroles and risottos. With this product we have made it our singular mission to make an authentic concentrated beef stock in the time honoured traditional way by gently simmering meaty beef bones together with fresh carrots, onion, celery and thyme, for at least 12 hours, then straining to produce a delicious, intensely flavoured and nourishing broth that embodies all the goodness and wholesomeness of home-style cooking.

Halaal

Ingredients

Filtered water, Beef broth (20%) (Water, Beef, Onion, Carrots, Celery, Salt), Salt, Fresh onion, Vinegar, Sugar, Beef fat (3%), Corn starch, Fresh carrots, Flavouring, Canola oil (Antioxidant: Vitamin E), Tomato paste, Fresh garlic, Pectin, Caramel colourant, Fresh thyme, Stabiliser: Xanthan gum, Black pepper.

Receipe Ideas

Green Bean Bredie (Serves 4)

My grandmother was a very good cook. She did everything with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.

YOU WILL NEED

  • 600 - 800 g lamb shanks, cut into 3-5 cm lengths
  • 1½ cups (375 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Beef Stock
  • 1 clove garlic, crushed
  • 1 T (15 ml) Ina Paarman's Vegetable Stock Powder
  • 1 t (5 ml) Ina Paarman's Rosemary & Olive Seasoning
  • 1 red chilli, finely sliced
  • 1 large onion, chopped
  • ¼ cup (60 ml) fresh lemon juice
  • 2 large potatoes, cubed
  • 500 g green beans, finely sliced
  • 1 T (15 ml) butter or 2 T (30 ml) olive oil
  • Ina Paarman's Garlic Pepper Seasoning to taste
  • 2 t (10 ml) fresh lemon rind, grated
METHOD

Simmer meat in water with garlic, Liquid Beef Stock, Rosemary & Olive Seasoning, chilli, onion and lemon juice until nearly tender, about 1 ½ hours. Add potatoes, simmer until nearly done and add beans. Cook for a further 15 minutes. Add butter, Garlic Pepper Seasoning and grated lemon rind. Mash lightly with a fork.

Variation

Tomato bredie. Replace the beans with 4 large ripe tomatoes (peeled and roughly chopped) and 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce. Add at the same time as the potatoes, omitting the lemon juice as tomatoes are naturally acidic.

INA'S TIP

Before squeezing the lemon, grate off the rind as it is easier to grate the rind while the lemon is still whole.



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