Beef Bouillon ~ Recipe

meat_broth01‘Tortellini in broth’ is the perfect ending dish for this winter. I can’t wait to take my heavy jackets off. I am fed up with this onion style, with gloves and scarf, and hat…This recipe is perfect to warm you up, but it’s also good to keep in your refrigerator and use the bouillon for many other recipes. Homemade bouillon makes the difference, unfortunately.  Unfortunately because it is not quick to make and it is required for so many meals preparations that I tend to use premade stock-cube, that contains a lot of additional fat. It can stay up to 2 weeks in your freezer.

Time:  1½ -2 hours

Ingredients: [around 3 liters]

  • 500 gr beef soup meat
  • 4 potatoes
  • 1 celery stick
  • 2 carrots
  • 2 onions (or a big one)
  • 3 tomatoes
  • pepper, salt, rosemary

meat_broth1.Peel and wash all the vegetables. Cut them roughly in half. Put them in a big and deep pot.

2. Add the meat (keep the little fat that it could have), together with around 3,5 liter of water. Everything needs to be covered by 4 inches of water. I know it can sound too much, but part of it will evaporate during the slow cooking process. Don’t forget to season it with salt and pepper, in a generous amount.

3. Keep the lid semi-opened and cook with medium-slow heat for about 1 hour and half, till the meat is completely tender, as well as the carrots.

4. Take the meet off and let it cool down aside. Soon I will post a recipe specific about how to use the bouillon meat.

5. Now you have two options: the former- you can filter the liquid, in order to obtain a delicate taste and smooth liquid consistence, the latter- you can strain the veggy, blend them,and add them again in the pot. This second option is thicker but also tastier, in my opinion.

Buon appetito!

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