Bouillon

By the RecipeCafe Archives

Ingredients

• 5 lbs. (2.27 kg) lean beef, from middle of round, cut in 1-inch (2.5 cm) cubes
• 2 lbs. (907 g) marrow-bone
• 3 quarts (2.84 L) cold water
• 1 teaspoon (5 ml) whole black peppercorns
• 1 tablespoon (18 g) salt
• 0.25 cup (about 30 g) carrot, cut in dice
• 0.25 cup (about 30 g) turnip, cut in dice
• 0.25 cup (about 30 g) onion, cut in dice
• 0.25 cup (about 30 g) celery, cut in dice

Instructions

1. 1. Wipe the beef clean with a damp cloth and cut into 1-inch (2.5 cm) cubes. Divide the meat into two portions: two-thirds (about 3 lbs. 5 oz. / 1.51 kg) and one-third (about 1 lb. 11 oz. / 0.76 kg).
2. 2. Place the larger portion of beef in a large soup kettle (6–8 qt / 5.7–7.6 L). Add the 3 quarts (2.84 L) of cold water and allow to soak for 30 minutes. This cold-water soak draws soluble proteins and flavor into the liquid before heat is applied.
3. 3. While the beef soaks, extract the marrow from the marrow-bone by pressing or tapping it out. Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot. Add the marrow to melt as a fat, then add the remaining one-third of the beef cubes. Brown on all sides, 6–10 minutes, until a deep mahogany crust forms on most surfaces and the pan fond is richly colored but not burnt. This step (the Maillard reaction, a browning technique) develops color and savory depth in the finished bouillon.
4. 4. Add the browned meat and the marrow-bone itself to the soup kettle with the soaking beef and water.
5. 5. Place the kettle over medium-high heat and bring to the boiling point (212°F / 100°C). As soon as a rolling boil begins, skim the surface thoroughly with a ladle or fine-mesh skimmer, removing all grey foam and impurities. Repeat skimming as needed until the surface is relatively clear, 5–10 minutes.
6. 6. Reduce heat to maintain a temperature just below the boiling point — a bare, occasional simmer, approximately 185–195°F (85–90°C). Cook uncovered at this sub-boil for 5 hours. The liquid should tremble but not bubble actively; this gentle poaching produces a clearer, more refined broth. After 5 hours the liquid will be reduced and deeply colored amber-brown.
7. 7. Add the peppercorns, salt, and diced carrot, turnip, onion, and celery. Continue cooking at the same sub-boiling temperature for 1 additional hour, until the vegetables are completely tender and their flavor is fully extracted.
8. 8. Remove from heat. Strain the bouillon through a fine-mesh strainer or cheesecloth-lined colander into a large bowl or second pot, discarding the solids. Allow to cool to room temperature, then refrigerate uncovered until thoroughly chilled, at least 2–3 hours or overnight.
9. 9. Once cold, the fat will have solidified into a firm layer on the surface. Lift or scrape it off completely and discard. To clarify further (optional), gently reheat the defatted bouillon and ladle through a fine-mesh strainer lined with dampened cheesecloth.
10. 10. Reheat to serving temperature (at least 165°F / 74°C, confirmed with a thermometer). Serve in bouillon cups. Bouillon should be clear to translucent amber, with a clean, savory aroma and no visible fat.