Homemade Bouillon

Homemade Bouillon

Homemade Bouillon

A easy recipe to make homemade beef bouillon

March 30, 2012

Type of dish

Cuisine

serves for

1

total time

0 HR 40 MIN

ingredients

salt
300 g (Kosher or sea salt)
Ground beef
300 g
mixed vegetables
300 g (celery, carrot, onion)
Tomato
1
Garlic
To taste
Aromatic herbs
To taste (sage, rosemary, basil)
Extra-virgin olive oil
To taste

Preparation

Wash and peel the vegetables, then chop them.

Put them in a jug with aromatic herbs, salt and garlic.

Blend all together and then add the beef, mixing it for 3 minutes.

Put the mixture into a non-stick pan, and cook for 20 minutes, with a bit of oil.

Let it cool and then put mixture back into jug, blend for another 3 minutes and then pour into well-cleaned glass jars.

It will keep in a well-closed container in the refrigerator for a month, or else in the freezer. The broth is already salty, so be sure to salt to taste. You can vary the doses, keeping in mind that the amount of salt used should be equal to the amount that of meat and vegetables. You can use whichever vegetables and aromatic herbs you prefer. For a vegetarian bouillon, follow the same procedures but keep the proportions 50% kosher or salt and 50% vegetables.
 

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