Demystifying Beef Bouillon Cubes: How to Convert Cubes to Broth for Cooking

As home cooks we’ve all been there – a recipe calls for beef broth but all you have on hand is a box of beef bouillon cubes. No problem, right? While bouillon cubes can easily be used to make broth, it helps to understand the conversion to get the right broth consistency and flavor.

In this article, we’ll walk through how to turn those little cubes of concentrated flavor into the broth your recipe needs. We’ll look at:

• What exactly are beef bouillon cubes?

• Beef broth vs, bouillon – how they differ

• How many cubes equal one cup of broth?

• Tips for dissolving cubes into quality broth

• When to use broth vs. cubes in cooking

• Other uses for bouillon cubes

With the right know-how, you can easily swap bouillon cubes for broth and vice versa. Let’s dive in!

What Are Beef Bouillon Cubes?

Bouillon cubes are compressed, dehydrated cubes of concentrated beef flavoring. Basically, they provide an instant boost of meaty, savory taste to soups, stews, gravies, rice dishes and more.

The cubes are made from beef broth that has been reduced down to concentrate the flavor. Seasonings like salt, sugar, onions, garlic, and MSG are added for more intensity. The liquid is then dried into compact cubes for convenience.

This makes bouillon cubes shelf-stable so they can be stored at room temperature. They provide big beefy flavor in a tiny package.

How Bouillon Differs from Beef Broth

While bouillon cubes are made from beef broth, there are some key differences between the two:

• Broth – Made by simmering beef bones, meat, and vegetables in water to extract flavor. Contains some fat and protein. More subtle flavor.

• Bouillon – Broth reduced down and dried into cubes. Much more concentrated flavor. Contains MSG, fats, and flavor enhancers.

So broth is a whole liquid cooking agent, while bouillon is broth’s powerful, dried counterpart. Knowing how they differ helps us use them properly.

Converting Cubes into Broth

Most recipes specify the amount of broth or water needed to dissolve bouillon cubes into broth. But as a general rule:

• 1 bouillon cube + 1 cup boiling water = 1 cup broth

So two cubes in one cup of water makes roughly two cups of reconstituted broth.

If a recipe calls for two cups of beef broth, you would dissolve two cubes in two cups of boiling water. This produces a broth with the flavor strength and consistency that the recipe expects.

Be sure to stir or whisk well until the cubes fully dissolve and incorporate. Now you’ve got fresh, homemade beef broth on demand!

Tips for Making the Best Broth from Cubes

Follow these tips when dissolving bouillon into broth for cooking:

• Use good quality, filtered or spring water for the best flavor.

• Heat the water to boiling before adding cubes to dissolve them quickly.

• Avoid vigorous boiling after adding cubes which can cause broth to taste bitter.

• If too salty, dilute with a splash more water.

• For extra richness, melt cubes into hot milk or cream instead of water.

• Add herbs, pepper, garlic, or onion powder to the broth for more complexity.

With a few easy steps, bouillon cubes can become a flavorful, homemade beef broth for cooking.

When to Use Broth vs. Cubes in Recipes

As a general guideline:

• Use broth when a recipe needs liquid for cooking and moisture, like braising meats or cooking rice.

• Use cubes when just a boost of flavor is needed, like seasoning a sauce or gravy.

Broth provides volume, while cubes offer concentrated taste. In some recipes you can use them interchangeably, but broth may result in lighter flavor.

Consider the recipe and the role of the broth/bouillon when deciding which to use. With practice, you’ll know just how much cube flavor is needed.

Other Clever Uses for Bouillon Cubes

Beyond making broth, don’t let leftover beef bouillon cubes go to waste! Here are some smart ways to use them up:

• Add to a pot of beans or lentils for extra flavor.

• Whisk into pan sauces and gravies as a seasoning boost.

• Rub onto meats before roasting or grilling to enhance flavor.

• Add to rice cooker or pasta cooking water for a savory note.

• Crumble into ground meat loaf or burger mixes pre-cooking.

• Make concentrated bouillon by simmering several cubes in 1/2 cup water as a cooking liquid.

• Flavor oils and vinegars by steeping cubes to infuse them with taste.

With their intense flavor, a little bouillon goes a long way in dishes! Get creative with ways to use up spare cubes.

Converting Broth to Cubes

While not quite as common, you may also need to convert real beef broth into bouillon cube equivalents if a recipe calls for them. Here are some tips:

• 1 cup broth = 1 bouillon cube

• 2 cups broth = 2 cubes

• For each cup of broth, substitute 1 cube.

When reducing broth to cubes, you’ll lose the body and volume of the broth itself. But the dish will still gain the needed flavor boost.

Broth and Cubes Both Have a Place

While homemade beef broth made from bones and vegetables is tough to beat, bouillon cubes have their place for providing concentrated, convenient flavor. With the right conversions and tips, you can easily swap cubes for broth and vice versa.

Trust your tastebuds – if a dish seems underflavored, dissolve a cube or two into some broth for an instant boost. Or if a recipe needs more body, substitute some broth for cubes.

With practice, you’ll know just how much broth those little cubes can make. So don’t fear the recipe – with bouillon cubes on hand, you’re ready to lift flavors!