Traditional Basic Bouillon Recipe
First of all let me thank my neighbor for sharing this excellent Traditional Basic Bouillon recipe. I tried this recipe for Traditional Basic Bouillon the other day and was totally bowled over. I am sure this super delicious French Traditional Basic Bouillon is gonna bowl you over with its addictive flavor! It is the perfect choice for Main Dish. Try it, your family and friends will be bowled over by this delicious Traditional Basic Bouillon recipe.
Ingredients
For 6 pints of beef bouillon:
9 pints of water,
3 lb. of a cheap cut of beef such as frozen imported brisket, of which half should be fat or semi-fat and half lean,
1/2 lb. of bonesj a bit of beef marrow (optional),
2 tablespoonfuls of cooking salt (1 1/2 oz.),
About 1/2 lb. of carrots,
1/2 lb. of turnip, a small stick of celery together with
2 or 3 sprigs of parsley,
1/2 lb. of leeks, a small clove of garlic.
Directions
Put the bones in the bottom of a large saucepan; if used put the marrow into a piece of muslin and tie very tightly; add the pieces of meat tied tightly together, pour in cold water and heat.
When the liquid is about to boil, a greyish scum forms on the surface; skim it off carefully until no more forms on the water, now boiling strongly; now add to the dish the cleaned vegetables cut in four lengthways if they are big roots, the leeks tied at the top, celery and parsley and the clove of garlic.
If you like the broth well seasoned, you can add a very small bay leaf, a sprig of thyme, an onion stuck with a single clove, but these rather mask the true flavour of the broth.
This is simply a question of taste.
Do not in any case, add cabbage, or mutton, or pork which make a totally different soup from the true pot-au-feu.
After you have added the vegetables and when boiling point is again reached, a little grey scum may form once more on the water; skim this off carefully, it makes the soup cloudy.
Now add the salt.
The quantity of salt in this recipe is small, as it is better to have a soup which is perfect even when reheated several times, or which has been brought to the boil for some days morning and evening—as should be done to ensure that it keeps fresh—it will become saltier as it reduces.
Add a little salt if necessary to what you wish to consume each day.
Put the lid on so that the steam can escape, which will prevent the stock from boiling over; regulate the heat in such a way that the pot-au-feu simmers gently.
Leave like this for a minimum of 4 hours—5 hours are better still.
At the end, if you like, the soup can be coloured by adding a few drops of a branded beef extract, or a bouillon or meat cube, but this is optional.
The fat may be skimmed off at the end or left, according to taste.
Now strain your soup into a tureen containing sippets of toast.
(Untoasted bread is likely to become a sticky mass.) The above recipe makes about 3 quarts of strong beef bouillon, but if you want a real "consomme" type of clear soup, then reduce the stock by a third by slow boiling after the ordinary cooking is completed, or else increase the quantity of meat and bones in the original recipe.
If you serve the piece of meat from the soup as another course at the same meal, let it drain with the vegetables in a strainer placed over the dish containing the rest of the soup.
(At the beginning of the meat section there are several recipes which will show you what to do with the leftover boiled beef and vegetables.)
When the liquid is about to boil, a greyish scum forms on the surface; skim it off carefully until no more forms on the water, now boiling strongly; now add to the dish the cleaned vegetables cut in four lengthways if they are big roots, the leeks tied at the top, celery and parsley and the clove of garlic.
If you like the broth well seasoned, you can add a very small bay leaf, a sprig of thyme, an onion stuck with a single clove, but these rather mask the true flavour of the broth.
This is simply a question of taste.
Do not in any case, add cabbage, or mutton, or pork which make a totally different soup from the true pot-au-feu.
After you have added the vegetables and when boiling point is again reached, a little grey scum may form once more on the water; skim this off carefully, it makes the soup cloudy.
Now add the salt.
The quantity of salt in this recipe is small, as it is better to have a soup which is perfect even when reheated several times, or which has been brought to the boil for some days morning and evening—as should be done to ensure that it keeps fresh—it will become saltier as it reduces.
Add a little salt if necessary to what you wish to consume each day.
Put the lid on so that the steam can escape, which will prevent the stock from boiling over; regulate the heat in such a way that the pot-au-feu simmers gently.
Leave like this for a minimum of 4 hours—5 hours are better still.
At the end, if you like, the soup can be coloured by adding a few drops of a branded beef extract, or a bouillon or meat cube, but this is optional.
The fat may be skimmed off at the end or left, according to taste.
Now strain your soup into a tureen containing sippets of toast.
(Untoasted bread is likely to become a sticky mass.) The above recipe makes about 3 quarts of strong beef bouillon, but if you want a real "consomme" type of clear soup, then reduce the stock by a third by slow boiling after the ordinary cooking is completed, or else increase the quantity of meat and bones in the original recipe.
If you serve the piece of meat from the soup as another course at the same meal, let it drain with the vegetables in a strainer placed over the dish containing the rest of the soup.
(At the beginning of the meat section there are several recipes which will show you what to do with the leftover boiled beef and vegetables.)
