Bouillon
Ingredients
Directions
Place the beef in an earthen stockpot.
Pour in the cold water.
Set the pot by the fire to heat slowly.
Allow the meat to cook until it becomes tender and the broth is flavorful.
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
- Beef
- Provides the meat that cooks down and releases flavor and body into the broth.
- Cold water
- Serves as the cooking liquid that extracts flavor from the beef as it heats slowly.
The step that matters
Heating the pot slowly. Starting the beef in cold water and heating gradually lets the meat release its juices and flavor into the liquid gradually. Rapid boiling can toughen the meat and cloud the broth, so a gentle heat helps the broth stay clear and the meat become tender.
“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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