Beef bouillon is a type of stock that is made with beef bones, vegetables, and herbs. It is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces.
Homemade Beef Bouillon
Course: SeasoningDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
3
hoursCalories
20
kcalBeef bouillon is a flavorful and savory broth that is made with beef bones, vegetables, and herbs. It is a great way to add depth and richness to your dishes. Beef bouillon can be used in a variety of ways, such as:
Ingredients
2 pounds beef bones, such as short ribs or shanks
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1 bay leaf
10 black peppercorns
6 cups water
- Preheat oven to 400 degrees F (200 degrees C).
- Place beef bones in a roasting pan.
- Roast in preheated oven for 30 minutes, or until browned.
- Remove beef bones from oven and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.
- Add thyme, bay leaf, and peppercorns to the pot.
- Add beef bones and water to the pot.
- Bring to a boil over high heat, then reduce heat to low and simmer for 3 hours, or until the broth has reduced by half.
- Strain the broth through a fine-mesh sieve.
- Discard solids.
- Store beef bouillon in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
- To make the best beef bouillon, use high-quality beef bones.
- Roast the beef bones before adding them to the pot to give the broth a deeper flavor.
- Let the broth simmer for at least 3 hours to extract as much flavor as possible.
- Strain the broth through a fine-mesh sieve to remove any impurities.
- Store beef bouillon in the refrigerator for up to 3 days or in the freezer for up to 3 months.