Short rib beef bouillon

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Serves 4.

Short rib beef bouillon

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short rib



mirepoix (onion, carrot, celeriac, leek, garlic)



bay leaf, thyme, rosemary, leek, celery stalks



salt, pepper, juniper berry, clove



cold water

Preparation method

  • Cut the short rib into pieces and roast in the oven at 200°C for one hour.
  • Chop the mirepoix into large pieces and add when the meat starts to brown. Allow the vegetables to brown but make sure that they don't blacken and become bitter.
  • Tightly tie the celery stalks, leek, and the herbs into a bouquet with some butcher's twine.
  • Place the meat and vegetables into a deep pan, keeping the fat behind, and add the cold water.
  • Bring to the boil and skim off the foam.
  • Add the bouquet garni, pepper, salt, clove, and juniper berry. If you have a few bruised tomatoes or mushrooms you can add these as well.
  • Slowly bring to the boil and skim off the foam and fat regularly.
  • After two hours, pass the bouillon through a fine-meshed sieve or passing cloth.
  • Bring the bouillon to the boil and season to taste. 

Serving suggestions

  • Dozens of different dishes can be prepared with this bouillon. It can also be used as a base for stews, sauces, and thick soups.

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