Beef Bouillon

• Bouillon is the liquid that is strained off cooked meat, vegetables, fish or poultry. Beef bouillon is strained from the cooking of beef.

Uses

• Beef bouillon can be used in stews, gravy, sauces, soups or broths. It is used to add flavor and liquid content to these dishes.

Making Bouillon

• To make beef bouillon, place in a pressure cooker three marrowbone slices of beef and two or three pieces of beef knuckle preferably still on the bone. Add to these two small onions chopped, one parsnip and one carrot chopped. Add about a quarter of a bottle of red wine and then pour water over the rest of the mixture so that it just covers all the ingredients in the pot. Allow the mixture to boil and then turn up down the heat and simmer for an hour. Drain the mixture through a fine sieve. The liquid is beef bouillon.