HOMEMADE BEEF BOUILLON CUBES
What a find! For dietary reasons, using purchased bouillon cubes are not an option for me. This is from Angela Papaiz who contributed to the Brazilian Children's Fund Cookbook. Prep time depends on how fast you chop. LOL I will over estimate on my timing.
Provided by GinnyP
Categories Meat
Time 1h40m
Yield 2 trays
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan without any liquid.
- Cook over very low heat, covered, for 1 hour.
- Place contents into a blender or food processor and process until smooth.
- Pour into ice cube trays and freeze.
- Use a cube of bouillon to enhance the flavor of gravy or soup.
BEEF FLAVORED RICE
My family loves this side with beef and gravy recipes. We like to shred beef and place it on this rice and then top with gravy. You can also use this using chicken bouillon.
Provided by bmcnichol
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the bouillon in the water and add rice. I like using the better then bouillon but haved used bouillon cubes also. You can also use white rice if you prefer.
- I like making this in the microwave but you can also cook it on the stove top.
- In the microwave I cook on high for about 17 minutes.
- Microwaves vary so keep on eye on the rice.
- Fluff rice and serve.
Nutrition Facts : Calories 196.7, Fat 4.2, SaturatedFat 2.1, Cholesterol 7.6, Sodium 38.5, Carbohydrate 35.7, Fiber 1.6, Sugar 0.4, Protein 3.7
SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
BRAISED CHEDDAR BEEF CUBES
The sauce for the meat is richly flavored and the meat very tender. We normally serve it over wide egg noodles, but it is great over rice, too.
Provided by Likkel
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, salt and pepper. Dip beef cubes in flour and brown in oil. Add bouillon cubes, onion, celery seed and water to meat. Cover and cook slowly 1 to 1 1/2 hours (It can be cooked in a crockpot on low for 6 hours).
- Add tomato sauce and brown sugar, continue cooking slowly for 20 minutes (Or in the crockpot add cheese and mushrooms now and cook for an additional hour) or until meat is tender.
- Add cheese and mushrooms and cook 10 minutes more. Serve over noodles or rice.
Nutrition Facts : Calories 653, Fat 46.6, SaturatedFat 18.2, Cholesterol 162.5, Sodium 907.1, Carbohydrate 13.6, Fiber 1.5, Sugar 7.1, Protein 43.6
DIY ESSENTIALS: BEEF BOUILLON POWDER
Just a quick glance through my recipes, and you will know that I always recommend using fresh stock... not broth. However, making stock is a time-consuming process... it is worth it, but time consuming. I do not like to use bouillon cubes; however, when needed I do have a recipe for powdered beef bouillon, and it only takes...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. For this recipe you will need a good blender. If you have a Vitamix, use it. I believe that thing could blend a brick.
- 3. Getting stock from store-bought cubes is a very common thing; You see them in most grocery stores. They come in cubes, granules, and even in a thick goopy liquid. The problem is that there is a whole lot more in those concentrated bits than just stock. Commercial bouillon cubes are more salt than flavor, and a lot of them have the dreaded MSG as an ingredient. Also, unless you are careful you just may end up with little salty clumps in your finished product, and I hate it when that happens. Here are some of the ingredients in a typical bouillon cube: • Salt • Sugar • Partially hydrogenated palm oil • Monosodium glutamate (MSG) • Cornstarch • Less than 2% onion powder • Beef fat and meat by products • Garlic powder • Turmeric (for color) • Disodium inosinate • TBHQ (preservative) This product is made on equipment that also processes wheat, milk, eggs, soy, shrimp, and fish. Does that not sound just scrummy?
- 4. What is nutritional yeast? Of all the ingredients, I use in my recipes, nutritional yeast garners the most questions. It is a deactivated yeast product, which is grown, harvested, washed, and then dried with heat that deactivates or "kills" it. That means it does not have the leavening ability of baker's yeast. Therefore, it is a purely vegan food additive. It is a great source of vitamin B12, and does not contain any whey or animal products. It is low in fat, and gluten free. The primary reason most people use nutritional yeast is for its amazing flavor. It has been described as cheesy, nutty, savory, and umami. It can enhance soups, gravies, and when you use larger amounts it creates great cheese sauces. If you use an egg substitute, just a small amount can make those eggs taste cheesy, and eggy. And one more thing... IT DOES NOT CONTAIN ANY MSG. And now you know the rest of the story.
- 5. I like using dehydrated onions, because they give a deeper/richer onion flavor than onion powder, or onion salt. Full Stop.
- 6. Mushroom Powder: There are two ways that you can get mushroom powder. 1. Purchase it at your local store, just make sure that it is organic, and the only thing it contains are mushrooms. 2. Get some dehydrated mushrooms, and grind them into a powder (my preferred method). The mushroom powder is essential, because it gives the broth its "meaty" flavor. If you are going with dehydrated mushroom go with a blend, and start with shitake... they have a very beefy flavor to them If you are going store-bought, this is my favorite brand: Four Sigmatic 10 Mushroom Blend Mix... good stuff.
- 7. Bouillon can be defined by two things: lots of salt, and MSG. We have eliminated the MSG, and reduced the salt to a minimum. You can even leave the salt out if you choose. However, in my opinion, you need a bit of salt to help bring out the flavors of the Bouillon.
- 8. Gather your ingredients (mise en place).
- 9. Place all the ingredients into a good blender, blend, blend, blend, until you have a fine powder.
- 10. Place into a tightly sealed container, and store in a cool place, away from sunlight.
- 11. PLATE/PRESENT
- 12. Use in any recipe that calls for beef bouillon. Enjoy.
- 13. Keep the faith, and keep cooking.
BEEF TIPS ON RICE
Make and share this Beef Tips on Rice recipe from Food.com.
Provided by Mariemeow77
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a zip-top plastic bag and shake to mix. (I like to double first 4 ingredients because it makes more gravy, yummy!) Add beef cubes and shake to coat.
- Brown beef in hot oil in Dutch oven or large pot, stirring often. Add onion and cook until tender. Dissolve bouillon cubes in boiling water and add to beef mixture. Cover, reduce heat, and simmer 2 hours, stirring occasionally. If water evaporates too quickly add more water/bouillon cube mixture.
- Serve over rice. Makes 6 servings.
Nutrition Facts : Calories 587.1, Fat 27.7, SaturatedFat 9.8, Cholesterol 101.4, Sodium 571.9, Carbohydrate 48.3, Fiber 1.3, Sugar 2.3, Protein 33.3
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