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Substitute for Beef Broth

I am making the slow roasted beef from ATK- I saw someone made a sauce to go with it that was equal parts, wine, beef broth, madeira, some shallots and rosemary... I really do not like what I find to be the "metalic flavor" of beef broth. Do chowhounders think that using water is ok and the wine and madeira will cover it...or do you have a recommendation for a really good beef broth?????

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  1. I've used Trader Joe's beef broth (it's in an aseptic package, not canned) to good effect in French onion soup. I would think a hearty vegetable broth could be used here -- it's got to be pretty robust go with the meat, so I think water is out.

    1. i like subbing a mushroom stock for beef stock sometimes, makes a more complex sauce. doesn't work w every recipe and i don't know yours, just throwing it out there.

      1 Reply
      1. re: soupkitten

        Mushroom is good. If you can't find stock, soak dried mushrooms in water, then reduce the soaking liquid to concentrate it. Let the grit settle before pouring it out, or strain through a coffee filter. I would not hesitate to use low-sodium chicken broth for your recipe. If you use Better Than Bouillon beef base, whether reduced sodium or regular, it will contribute a lot of salt so don't salt your recipe until you taste the end result.

      2. Beef "broth" is not the same as beef "stock", and what you want for your sauce is beef stock. In a pinch you may get away with using "better than bouillon" beef soup base; at will at least prove to be far superior to water. Wine and herbs will never "cover" the influence of water. The best you could expect using that approach is the flavor of watered down Madeira.

        1. I have found Knoor-swiss "carne de res" bullion powder to work quite well for the type of thing you are doing.

          1. I'm a vegetarian and I've found that I a nice substitute for beef broth is vegetable or mushroom broth with some red wine and a splash or two of soy sauce instead of table salt. I don't know why but it adds such a depth of flavor and doesn't make it taste asian at all. Don't know if that will work for this recipe because it already calls for wine but might be worth a try.

            1 Reply
            1. re: mleighn

              Although not vegetarian, Worcestershire sauce instead of soy has a similar function.

            2. Get yourself some porcini powder. That, and some water and red wine will be uber better than beef stock, or broth, or whatever.

              2 Replies
              1. re: ipsedixit

                Where does one get porcini powder? I might not get it in time for this meal..but I am intrigued..I think I am going with a mushroom broth..sounds the most compatible...

                1. re: Salbert

                  Get it from the spice rack of your better grocery stores, or get it online.

                  Or, if you've got some porcini 'shrooms lying around, make your own! http://www.thehungrymouse.com/2009/03...

              2. funny, I was wondering the same thing. I don't have time this year to do my own stock from scratch but I was looking to do a recipe that called for veal or beef stock (also a sauce for a prime rib)

                1. I have used miso instead of beef broth to give "meatiness" to vegetarian dishes. I think it might work here also.

                  1. There is a liquid beef base called Johnny's that is a favorite of mine that I sometimes use for making french dip sandwiches. I'll caramelize onions and a little garlic, add wine and the Johnny's. Works very nicely. You're going to have pan drippings too, don't forget them. Just make sure you add some liquid to your pan so that the drippings don't burn.

                    1. I'm going with browned mushrooms, some red wine, and salt to taste with chicken bouillon. If it 's not up to par, I'll get some no salt beef soup stock. It will probably cost more than all the other ingredients.

                      1. Use the drippings from your roast beef