Gluten free. No artificial preservatives or colours. No artificial flavour enhancers - no added MSG. Beef stock reduction. Knorr Stock Pot is a rich and tasty stock. Knorr chefs have carefully selected ingredients that are reduced into a little pot. Try melting it smoothly into your dishes, like Michelin starred chef Marco Pierre White does in his kitchen, to enhance the natural flavour of your fresh ingredients. For Marco's delicious recipes and cooking tips go to www.knorr.co.uk or www.knorr.ie
Beef Stock (38%) (Water, Beef Extract), Glucose Syrup, Salt, Beef Fat (5.4%), Lower Sodium Natural Mineral Salt*, Flavourings, Yeast Extract, Carrots, Vegetable Fat, Colour (Plain Caramel), Gelling Agents (Xanthan Gum, Locust Bean Gum), Sugar, Leek, Parsley, Maltodextrin, Lovage Root, *Contains naturally occurring Potassium
Preparation & Storage
- Adding directly to your dish, each versatile little pot will enrich gravies, pastas or even stir fries, smoothly melting to bring a full and rich taste.Alternatively, dissolving into 500ml of boiling water will make a delicious stock for soups, risottos or casseroles.For a lighter stock, use 750ml water.Beef CurryPrep Time: 15 minsCooking Time: 1 1/4 hoursServings: 4Heat 2 tbsps oil in a large pan and sauté1 chopped onion, clove garlic and 1 tsp ready grated root ginger and chilli. Add 500g cubed casserole steak tossed in 1 tbsp flour and brown. Stir in 1-2 tbsps curry paste with 2 tbsps tomato puree and 1 Knorr Beef Stock Pot dissolved in 500ml boiling water. Throw in 225g button mushrooms and 400g potato chunks. Cover and cook over low heat for 50-60 mins until meat is cooked. Garnish with coriander leaves and serve with rice, chutneys and cucumber raita.Product can crystallize - this is a natural process which doesn't impact on product quality.
Store in a cool, dry place. After opening store in the fridge for up to 3 days.