I might add that store bought stocks, bouillons, etc, are heavy on the salt. I'm a little salt sensitive, and beef can take a lot, but you might
want to watch your rubs when doing this...WRB is not as salty as
some other rubs.
It's hard, but I get restaurant beef base and it's fabulous. Whenever
buying any spice or base, check the ingrediant list....if the first ingrediant is salt, that's the biggest ingrediant.