On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> wrote:

>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> wrote:
>
>>Carol................Please repost! Thanks!
>
>I changed the title after a lengthy discussion in an earlier thread.

Hi Carol,

I see you changed more than the title. Did the broth make a
difference? The last Italian beef thread got me motivated to make a
batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
English shoulder roast to fall out of the freezer to defrost. It was
on sale for only $1.68 a pound. It worked wonderfully!! A great meal
for under a dollar per person!

The reason I'm writing is I've found a product that's new to me called
"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
about $3.50 which seemed pretty expensive until I realized I could get
several batches from it. I used 2 heaping tablespoons. (forget the
directions on the label <lol>) It seems to be a way to get a better
product and save some money also. One of the links I posted before
spoke of garlic paste being a trick that beef joints used. This time
I've got a head of garlic roasting and I'll use the whole head.
Hopefully roasting will be an improvement. This time our little
garden has basil, oregano and thyme to use! Fresh is a good thing.

Here's a link to the beef base place. Hopefully it's available
locally for you.

http://www.superiortouch.com/

Lou