Traditional French Dishes
Prepare Bouillon, a French Classic
A clear, golden, and deeply aromatic French bouillon that transforms bones, meat, vegetables, and herbs into a comforting broth. Slow cooking and careful skimming of the foam are the keys to its clarity and flavor.
This classic bouillon can be served hot as a starter or used as a base for soups, sauces, rice, and stews.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of beef bones with meat
- ✓500 g of beef stewing meat
- ✓3.5 liters of cold water
- ✓2 carrots
- ✓2 stalks of celery
- ✓2 leeks
- ✓1 large onion
- ✓3 cloves of garlic
- ✓1 ripe tomato
- ✓2 bay leaves
- ✓6 sprigs of thyme
- ✓6 sprigs of parsley
- ✓8 black peppercorns
- ✓1½ teaspoons of salt
02
Step-by-step method
- 01
Prepare the vegetables
Peel the carrots and cut them into large pieces. Wash the leeks, remove the toughest green part, and cut them into segments. Wash the celery and divide it into pieces. Peel the onion and cut it in half.
- 02
Brown the onion
Place the onion halves with the cut side down in a large dry pot. Cook them over medium heat until they are well browned, watching that they do not burn.
- 03
Gather the ingredients
Add the bones, meat, carrots, celery, leeks, garlic, tomato, bay leaves, thyme, parsley, and peppercorns. Add the cold water and salt.
- 04
Skim the foam
Heat the pot over medium-high heat. When foam appears on the surface, skim it off with a skimmer as many times as necessary during the first twenty or thirty minutes. Avoid stirring vigorously.
- 05
Cook slowly
When the liquid is about to boil, reduce the heat to a minimum. Cover the pot, leaving a small opening, and cook for three hours, maintaining only a few gentle bubbles.
- 06
Monitor the cooking
Check occasionally and skim off any excess foam or fat. If the water level drops too much, add a little hot water. The meat should be very tender and the vegetables completely soft.
- 07
Rest and strain
Turn off the heat and let the bouillon rest for about ten minutes. Strain the contents into another pot or a heat-resistant container, without pressing the meat or vegetables.
- 08
Filter the broth
Pass the liquid through a strainer lined with a kitchen cloth or a reusable filter. Do it slowly and without agitating it. Discard the vegetables and herbs; the meat can be reserved for another preparation.
- 09
Adjust and degrease
Taste the hot broth carefully and adjust the salt if necessary. To remove the fat, chill it and refrigerate it for several hours; then lift the solid layer off the surface with a spoon.
- 10
Serve the bouillon
Heat the broth gently and serve it in preheated bowls as a starter.
- 11
Store in the refrigerator
Keep the bouillon in a clean, well-covered container, refrigerated for up to four days. You can also freeze it in portions, leaving space in the container for the liquid to expand.
- Brown the onion in a dry pot to add color and sweetness without adding oil.
- Always start with cold water and avoid strong boiling to preserve the clarity of the broth.
- Skim the foam during the first twenty or thirty minutes and do not squeeze the solids when straining.
- If you wish, substitute the leek with an equivalent amount of scallion; the flavor will be slightly more intense.
- Chill the broth soon and do not leave it at room temperature for many hours.
- Reserve the cooked meat for croquettes, fillings, or a warm salad.