Bouillon
Ingredients
Directions
Cut the round steak into small pieces and remove all the fat.
Place the meat in a large pot and cover it with water.
Bring to a boil and let it simmer for 10 hours.
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
- Round steak
- Provides the meat flavour and gelatin-rich connective tissue that gives the broth body during long simmering.
The step that matters
Simmer gently for the full 10 hours. Long, gentle simmering slowly extracts flavour and collagen from the meat. A hard boil can cloud the broth and emulsify fat into it, so keep the liquid at a low simmer.
“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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