While meat extract had been available since the mid-19th century (thanks to Liebig's earlier work), the development of the compact, easy-to-use stock cube revolutionised the way people used beef ...

An umami-blasted flavor bomb for soups, stews, sauces, and much more, beef bouillon cubes are a must-have pantry essential.

While meat extract had been around since the mid-19th century due to Liebig's earlier work, the creation of the compact, user-friendly stock cube transformed how beef stock was used in cooking ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Add in the beef stock cube. 3. Bring the boil and cook for 10-15 minutes until tender. 4. Drain the potatoes in a colander and put a clean tea towel over the top to steam dry for 15 minutes.