📝 About This Recipe
This classic French Bouillon is the soul of traditional gastronomy, representing the pure, concentrated essence of slow-simmered beef and aromatic root vegetables. Unlike a standard stock, this clear broth is seasoned to perfection, offering a crystalline amber hue and a depth of flavor that is both comforting and sophisticated. It serves as the ultimate foundation for gourmet soups or can be enjoyed on its own as a restorative, nutrient-dense elixir.
🥗 Ingredients
The Meat and Bones
- 2 pounds Beef Shin or Chuck (cut into large 3-inch chunks)
- 1.5 pounds Beef Marrow Bones (blanched to remove impurities)
Aromatic Vegetables (Mirepoix)
- 2 large Yellow Onions (halved, with skin left on for color)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Leeks (white and light green parts only, cleaned thoroughly)
- 3 pieces Celery Stalks (cut into large chunks)
Herbs and Seasoning
- 1 head Garlic (halved horizontally)
- 1 tablespoon Black Peppercorns (whole)
- 4 sprigs Fresh Thyme
- 3 pieces Bay Leaves (dried)
- 1 small bunch Flat-Leaf Parsley (tied with kitchen twine)
- 2 teaspoons Sea Salt (adjust to taste at the end)
- 4 quarts Cold Water (always start with cold water for clarity)
👨🍳 Instructions
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1
Place the marrow bones in a large pot of cold water. Bring to a boil for 5 minutes, then drain and rinse the bones under cold water to remove 'scum' and impurities; this ensures a clear broth.
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2
In a dry heavy-bottomed skillet over medium-high heat, place the halved onions cut-side down. Cook until the faces are deeply charred and dark brown; this provides the bouillon with its signature golden-amber color.
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3
Place the blanched bones and the raw beef chunks into a large stockpot (at least 8-10 quart capacity).
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4
Add the 4 quarts of cold water to the pot, ensuring the meat and bones are fully submerged by at least 2 inches.
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5
Bring the liquid to a very slow simmer over medium heat. Do not let it reach a rolling boil, as this emulsifies the fat and makes the broth cloudy.
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6
As the simmer begins, use a fine-mesh skimmer or a spoon to remove the grey foam that rises to the surface. Continue skimming for about 20 minutes.
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7
Add the charred onions, carrots, leeks, celery, and the halved head of garlic to the pot.
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8
Tie the thyme, bay leaves, and parsley together to create a 'bouquet garni' and submerge it in the liquid along with the peppercorns.
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9
Maintain a 'smile' on the surface of the water—just a few bubbles breaking every few seconds. Simmer uncovered for 4 to 5 hours.
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10
Periodically check the water level; if it drops below the ingredients, add a cup of hot water to keep everything submerged.
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11
Carefully remove the large pieces of meat and vegetables with a slotted spoon. The meat can be reserved for other uses like beef salad or tacos.
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12
Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pot or heat-proof container.
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13
Season with sea salt gradually, tasting as you go. The salt should brighten the beef flavor without making it salty.
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14
If serving immediately, use a ladle to skim off any visible fat from the surface. For a perfectly fat-free bouillon, chill overnight and lift off the solidified fat cap the next morning.
💡 Chef's Tips
Always start with cold water to allow the proteins to dissolve slowly, resulting in a clearer liquid. Avoid stirring the pot during the simmering process, as this can break up the vegetables and cloud the broth. Leaving the onion skins on and charring the flesh provides a beautiful natural amber color without artificial additives. If the broth is not clear enough, you can perform a 'clarification' using whisked egg whites, though slow simmering usually suffices. Store in the freezer in silicone molds or ice cube trays for easy portioning in future recipes.
🍽️ Serving Suggestions
Serve piping hot in a warmed shallow bowl with a few slices of toasted baguette and a smear of marrow. Garnish with finely minced chives or a few leaves of fresh chervil for a pop of color and herbal brightness. Add cooked fine vermicelli noodles or small cheese-filled tortellini for a more substantial first course. Pair with a dry, crisp white wine like a Chablis or a light-bodied red like a Beaujolais to balance the richness. Use a splash of dry Sherry added directly to the bowl just before serving for an elegant, nutty aroma.