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Beef Boullion or Broth

A clear beef bouillon made by clarifying stock, seasoning, and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and white pepper work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 616 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Beef Boullion or Broth

Ingredients

Directions

Prepare the broth

  1. Prepare beef stock as you would for soup stock.

  2. Draw off the clear broth using a siphon or a valve in the cooking tank.

  3. Add salt and ground white pepper to the broth.

  4. Let the bouillon settle for 24 hours.

  5. Remove all grease and draw off the clear liquor.

Can and process

  1. Fill the clear broth into No. 1 cans.

  2. Exhaust the cans for 3 minutes and process at 250°F (120°C) for 45 minutes.

Serve

  1. When serving, mix equal parts of bouillon and hot water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + white peppertop 30% of all pairs
    Smell alikelow
    Cooked together616 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef stock
Provides the main beef flavour and liquid base of the bouillon.
Coarse sea salt
Seasons the broth and helps preserve it during canning.
Ground white pepper
Adds a mild, sharp aroma and gentle heat to the broth.

The step that matters

Let the bouillon settle for 24 hours. Settling lets fat and solids separate so they can be removed, leaving a clear broth. Skipping it leaves grease and cloudiness in the finished bouillon.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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