Gastronomixs

Beef bouillon (classic version)

Beef bouillon (classic version)

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Ingredients

5

kg

beef bones

10

kg

beef, cuttings and slivers

20

l

water

2

 

celeriacs

3

 

large carrots

2

 

leeks

2

 

onions

1

bulb

garlic

40

g

salt

¼

bunch

thyme

¼

bunch

rosemary

3

blaadjes

bay leaves

30

 

peppercorns

30

 

coriander seeds

Preparation method

  • Chop the celeriacs, carrots, onions, leeks and garlic into small pieces.
  • Brown the beef bones and the meat in the oven at 200°C.
  • Put them in a pan with the cold water and bring to the boil.
  • As soon as the water boils skim off the protein foam.
  • Add the chopped vegetables, herbs, spices and salt.
  • Leave to infuse for 6-8 hours. Ensure that the bouillon remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Reduce the bouillon to the desired flavour.
  • Allow to cool completely and skim off the fat layer that has formed on top.

Serving suggestions

  • As a basic ingredient in clear soups.
  • As a basic ingredient in thickened soups.
  • As a flavour enhancer in other dishes.

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