Bouillon Recipe

Recipe By:
Sonali
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Bouillon Recipe
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  • Total Time 330 min Ico-add
  • Yield 1 Quart
  • Level Medium

From the French, "bouillir" (to boil), this is a great base that adds flavor when salt and pepper alone won't do it.
 

Ingredients

  • 4 pounds beef and soup bone
  • 2 quarts cold water
  • 8 peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 blade mace
  • 1/4 cup sweet herbs
  • 1/4 cup diced carrot
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced turnip
  • Sprig parsley
  • 2 teaspoons salt
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Directions

  1. 1. Cut meat into small pieces, combine with other ingredients in a kettle. Heat to boiling slowly and simmer 5 to 6 hours.
  2. 2. Strain stock through several thicknesses of cheesecloth and cool quickly. When cold, remove fat from the top.
  3. 3. Reheat and serve hot. Makes 1 quart stock.
  4. 4. If a darker coloured stock is desired, brown the meat in 2 tablespoons shortening before adding water and other ingredients.
 
 
  • Did you know?

    Count Rumford (1753-1814), an American-born physicist and inventor, is credited with inventing "portable soup" or "pocket soup" while working for the Duke of Bavaria. It was a solidified stock of meat trimmings and other ingredients.