Description
Unlock deep, savory flavors with this step-by-step guide to making rich beef bouillon from scratch. Perfect for elevating all your culinary creations.
Ingredients
- 3–4 lbs beef bones (marrow, knuckle, or soup bones)
- 2 large yellow onions, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 16 cups cold water (approx.)
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Roast beef bones on a baking sheet for 30-45 minutes until deeply browned.
- While bones roast, sauté chopped onions, carrots, and celery in a large stockpot with a tablespoon of olive oil over medium heat for 8-10 minutes until softened.
- Add roasted bones, thyme, bay leaves, and peppercorns to the pot. Deglaze roasting pan with water and add drippings to the pot. Cover with cold water, ensuring bones are submerged.
- Bring to a very gentle simmer, then reduce heat to low. Simmer gently for 8-12 hours, skimming foam and impurities periodically.
- Carefully strain the bouillon through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids.
- Return strained bouillon to the pot. Bring to a simmer and reduce by one-third to one-half for concentrated flavor.
- Taste and season with salt only after reduction, adjusting to your preference.
- Cool completely before storing in airtight containers in the refrigerator or freezer.
- Prep Time: 20 mins
- Cook Time: 8-12 hours