Bouillon
Ingredients
Directions
Soak the beef
Place the beef in a bowl and cover with distilled water. Refrigerate for 24 hours.
Squeeze out as much juice as possible from the meat.
Simmer and strain
Gently simmer the mixture over low heat for 1 hour, ensuring the flame does not touch the bottom of the pan.
Strain the liquid through a fine cloth.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lean beef
- Provides the main meat flavor and the juices that make up the broth.
The step that matters
Simmer gently over low heat. Vigorous boiling agitates fat and proteins into the liquid, making the broth cloudy and greasy and toughening the meat. A low, gentle simmer keeps the broth clear and well flavored.
“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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