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Making Flavorful Beef Stock with Bovril

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It’s not hard to get or make your own, but sometimes you might not have any. Fear not! If you need a good substitute for beef broth, Greedy Gourmet has got you covered!.

It tastes like liquid gold! Beef broth gives many of our favorite dishes their depth of flavor and richness.

Beef stock is a versatile ingredient that can be used to make soups, stews, gravies, and sauces. It provides deep, meaty flavor and body to dishes. While you can make beef stock from scratch by simmering bones, meat scraps, and vegetables for hours, there’s an easier way to make delicious beef stock at home – using Bovril.

What is Bovril?

Bovril is a thick dark brown paste made from beef extract. It was originally developed in England in the 1870s as a nutritious meat supplement for soldiers and travelers. Today it remains a popular spread and hot drink in the UK. Bovril contains concentrated beef flavor and is used to make a rich, beefy stock.

Benefits of Using Bovril for Beef Stock

Using Bovril to make beef stock has several advantages

  • Speed – With Bovril, you can make beef stock in about 30 minutes instead of simmering it for hours. The beef extract provides an instant flavor boost.

  • Convenience – No need to track down beef bones and roast them. Just open a jar of Bovril. It has a long shelf life before opening.

  • Flavor – Bovril makes a full-bodied, savory stock with deep beefiness. The intensity of flavor exceeds what you’d get from bones alone.

  • Consistency – Bovril eliminates batch-to-batch variations in homemade stock. You’ll get a standardized, reliable beef flavor every time.

  • Affordability – A little Bovril goes a long way since it’s highly concentrated. Making stock this way is cost-effective.

How to Make Beef Stock with Bovril

Making beef stock with Bovril is simple:

  • Add 2-3 teaspoons of Bovril per cup of water to a saucepan.

  • For a more robust stock, use up to 1 tablespoon of Bovril per cup.

  • Bring the mixture to a boil over high heat, stirring to dissolve the Bovril.

  • Once boiling, reduce heat to medium-low and simmer for 20-30 minutes. This infuses the water with beefy flavor.

  • Add any aromatics near the end of simmering if desired. Onion, carrot, celery, garlic, and herbs like thyme all complement the stock.

  • Strain the stock through a fine mesh sieve. This removes any particles, leaving you with a clear liquid.

  • Use the Bovril beef stock immediately or let it cool completely before storing in the fridge for up to a week.

  • For a richer mouthfeel, simmer the stock uncovered to reduce the liquid slightly.

The resulting stock will have a dark brown color and rich beef flavor. Now you’re ready to use it in your favorite beef recipes!

Tips for Using Bovril Beef Stock

  • For lighter dishes, dilute the stock with a bit of water to tame the beefiness.

  • Freeze stock in ice cube trays or muffin tins for easy use in smaller quantities.

  • Reduce stock by half when making concentrated sauces and gravies.

  • If a recipe calls for beef broth, substitute an equal amount of Bovril stock.

  • For pot roasts or braises, use Bovril stock as the braising liquid.

  • Deglaze pans with Bovril stock after browning meat to capture all the fond.

  • Use stock instead of water when cooking rice or grains for extra savory flavor.

Sample Recipe: Bovril and Red Wine Braised Beef

Here’s a recipe putting Bovril beef stock to work in a braise:

Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 cups Bovril beef stock
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Pat beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Working in batches if needed, brown beef on all sides, about 8 minutes total. Transfer to a plate.
  2. Reduce heat to medium. Add onion and carrots to pot and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Stir in Bovril stock, wine, tomato paste, thyme, and bay leaf, scraping any browned bits from the bottom of the pot. Return beef and any juices to pot.
  4. Bring liquid to a simmer, cover, and braise in a 300°F oven or over low heat for 2-3 hours until beef is very tender.
  5. Remove thyme stems and bay leaf. Season to taste with salt and pepper. Serve braised beef topped with sauce.

The Bovril stock adds tremendous beefy depth to this classic braise, making it restaurant-quality. Bovril is truly a shortcut to amazing homemade beef dishes. Give it a try in your next beef recipe!

how to make beef stock with bovril

How is beef broth made?

Beef broth, or beef stock, is made by simmering beef bones (normally ribs or shanks) along with various herbs such as rosemary, oregano and thyme, and vegetables such as carrots, celery, onions and garlic, as well as various other flavorings like peppercorns, mustard seeds and vinegar.

All of these ingredients are slowly cooked for a few hours, until the liquid has a strong flavor that makes your taste buds go crazy!

You can of course get beef broth online, or from most supermarkets and grocery stores, although making your own is always the best way to go.

What is beef broth used for?

Almost all stews, casseroles, and soups made with beef need beef broth to make them taste even better. It helps everything to cook at a slower pace, infusing flavor into the meat and other ingredients.

Along with stews, casseroles, and soups, beef broth is an important part of rich curries and baked goods like lasagne, cannelloni, and cottage pie.

How I make and Can Deep Rich Beef Stock // Pantry Essential

FAQ

Why is Bovril illegal in the US?

There are four FDA Import Refusals on file, but in each case, the refusal was based on improper labeling (inadequate list of ingredients in some cases, lack of nutrition information in others). But there’s no evidence that Bovril is or ever was simply banned all together.

Is Bovril the same as beef bone broth?

A stock made from boiled animal bones. And what is Bovril? beef extract made from simmering beef bones. They’re the exact same thing and Bovril costs about £4 and contains over 20 portions…

What do you do with beef Bovril?

Bovril can be made into a drink (referred to in the UK as a “beef tea”) by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.

Is Bovril a stock?

Bovril has been fuelling Brits since 1886 with its versatile beef extract. The pack contains 12 stock cubes, giving you 24 servings. Store in a cool, dry place. Looking for a rich beef stock to give that powerful meaty flavour to all your family favourites?

How do you make Bovril?

Bovril is a beef or chicken stock concentrate created by a Scot in 1886. It is used to create a warming beverage by adding the concentrate to warm water. Heat the water in a pot or kettle to a boil. Add one teaspoon Bovril in the bottom of a heat proof mug. Remove the boiling water from the heat and let it cool slightly.

Is Bovril a good beef stock?

“Bovril works wonders as a cheap, quick beef stock,” he explains. “Whisk in beef stock made from Bovril and hot water. Add rosemary, thyme, and a couple of smashed garlic cloves. Always taste and season at the end of cooking when it’s at the desired consistency, so as not to over season. “Often a pinch of sugar will bring out the flavour.

How do you drink Bovril?

Simply spoon a dollop of the thick meaty gunge out of its recognizably squat jar and into a cup of hot water, stir, and you end up with a cup of delicious beef tea. One thing that separates Bovril from its meat stock cousins is the fact that it’s purchasable as a beverage at the concession stands of pretty much every soccer stadium in the UK.

How do you make a good beef stock?

To make a really good beef stock, you need 2 1/2 kg / 5 lb of meaty bones as the key ingredient, as no meat means no flavor. In addition to bones, aromatics are required to add character, deepen the flavor, add a touch of sweetness, and provide some color. Here’s what I use:

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