Beef Bouillon

The recipe for this beef bouillon is interesting because the meat is soaked in brine before baking. This helps make the meat juicier and more tender. The meat is cooked in a roasting sleeve, but aluminum foil can also be used. The bouillon is best made with boneless, lean meat with a small amount of fat. I used chuck roast, which has a non-uniform structure and streaks of fat. The meat should be unfrozen but not too warm. The dish turns out delicious not only because of the meat but also because of the braised onion in meat juice. This dish will be the highlight of your holiday table!

Beef Chuck Roast

4.5 lbs (Chuck Roast)

Mustard

2-3 tbsp

Black Peppercorns

2 tsp

Coriander Seeds

2 tsp

Khmeli Suneli

2 tsp

Cayenne Pepper

1/3 tsp (freshly ground)

Yellow Onion

4-5

Garlic

6-8 cloves

For the Brine:

Salt

4 tbsp

Water

8 cups

To prepare the beef bouillon, take a large pot, fill it with cold water, add salt, and stir until dissolved. Make small longitudinal cuts in the meat and immerse it in the brine for 4 hours.

The soaking time depends on the weight of the product (1 hour for every half kilo of weight)

After that, remove the meat, pat it dry with paper towels. Now, using a sharp thin knife, make incisions in the meat (not too frequent) and insert garlic cloves into them.

Then, coat the meat thoroughly with mustard on all sides.

Crush the spices in a mortar and cover the meat with them on all sides as well.

Slice the onion into large rings. Take a roasting sleeve about 24 inches long. Place the onion inside in the middle, spread it evenly, and place the prepared meat on top.

If using foil, wrap the meat in several layers (2-4 layers) and place it on the matte side of the foil.

Tie the sleeve on both sides at a distance of 6-8 inches from each end to prevent it from bursting.

Roast the beef bouillon on a baking sheet in the oven at a temperature of 180 degrees for 2-3 hours. Shortly before it's fully cooked, cut the sleeve open to allow the meat to brown.

To check the readiness of the bouillon: pierce the meat - if pale pink or light gray broth comes out, it's ready. If it's slightly pink, keep it in the oven a bit longer.

Remove the cooked meat from the oven, cover it, let it rest for 15-20 minutes. Then slice it into portions and serve with the onion. The beef bouillon can also be served as a cold appetizer.

(5/5)