Beef bouillon

beef bouillon


This is the only italian bouillon recipe that my family has ever done. My grandmother taught it to my mother, my mother taught it to me, and I simply love it. And of course I’ll teach to my (future) children.

Just a few actions:

–         Fill a pot with cold water.

–         Put the meat in the pot. Add onion, garlic, bay leaves, rosemary, celery, carrot, peppercorns (I think black pepper has a too decisive taste, I prefer to use pink pepper, or green), cloves and 2 Juniper berries. The quantities you can see in the picture are for a small bouillon. Do not add salt.

–         Switch on the gas and allow it boil over a gently heath for a  minimum of 1 hour.

–         Allow the meat to cool down in the water (it will take back 10% of the water it lost in the cooking process).

That’s it.

You can eat the meat with sauces: the green sauce that I’m going to post, mayo, ketchup, Dijon mustard, hot sauce, tartare sauce, kebab sauce.

But what I really love, what I really want to eat, is the bouillon. Strain it from the vegetables and the spices and use it to make a perfect risotto; or simply cook into it a small pasta variety and serve this soup with a generous quantity of grated Parmesan.

A simple dish for a winter supper that won’t never, never delude me. Enjoy.



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