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How To Make Beef Bouillon

How To Make Beef Bouillon

Good stock is the foundation of almost every savoury dish. Chef Paul Mulvenna Pegrum shows you how to make a classic beef stock, or bouillon, at home.


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  • 1 kg beef bones
  • water
  • 1 turnip, diced
  • 1 carrot, diced
  • 1 onion, diced
  • parsley stalks


Roast the bones in the oven. You can beef bones for free from most butchers. Once they have been roasted, place the bones in a large pan of cold water. Add the chopped vegetables and herbs and cook the mixture down for 5 or 6 hours. Keep an eye on the pan. If the water reduces too much, add a little bit more.

Once the bones and vegetables have cooked down, strain the mixture though a sieve into a large bowl or jug. If you would like a thinner stock, you can strain it through a muslin cloth. You can use this stock as it is or, for a more intense flavour, reduce down again by another half or two-thirds.

To remove the fat from the stock, let it cool down and place it in the fridge until the fat solidifies and you can simply lift it off the top. You can then take the fat and use it separately.