Beef Liver Bouillon
Think Pate, but this is not Pate. The flavor and consistency might remind you of Pate, if you’ve had Pate that is, but this is not Pate. This is a flavorful and rich condiment that can easily sneak its way into your soups, sauces, stir-fry dishes, and more! This is a beefy (literally), rich in umami notes bursting, overwhelming, (in the bestest way of course) condiment!
Homemade bouillon is one of my favorite condiments to make, and I enjoy every steps of making it. Knowing that it does not contain artificial additives and enhancing flavors makes it even more exciting to make and use in my cooking.
Why make homemade Bouillon?
Like I said above, knowing that the bouillon I’m using does not contain any artificial additives and enhancing flavors is why I make it at home, from scratch. I want to avoid the long list of dangerous flavor enhancers and additives that can cause so many disruptions in my body. Making homemade bouillon can be simple and fast. Look at it this way, you make one batch of it that can last for a little while, when cooking all you have to do is reach in that freezer and grab a chunk of it, knowing that you made it and that it is safe to consume. Does that not feel satisfactory…
I am a huge believer in listening to the vessel that we carry with us every day. That wonderful inner compass. I think if we lean more into listening to its teachings, the body can help us navigate our ways through life more gracefully.
What is MSG?
MSG (Monosodium Glutamate). MSG is an umami substance widely used as a flavor enhancer. This stuff can be addictive. The umami taste can enhance overall flavor intensity and improve food palatability. The flavor enhancer I believe is derived from L-glutamic acid, which is a naturally occurring amino acid in a variety of foods, some meats, fish, certain types of cheeses, and vegetables. From what I’ve read, this takes an unfavorable when another chemical compound is added to further enhance the flavor.
Other hidden names for MSG
Monopotassium glutamate, autolyzed yeast, hydrolyzed vegetable protein, sodium caseinate, yeast extract, soy extracts…and the list goes on.
If this is something that is of concern to you, i recommend doing further research.
I did my research by reading and by ingesting it from foods. The end result on MSG in my body is a NO THANK YOU. I experienced migranes - which went away after doing a deep alimationing of foods contaning MSG. It contributed to my brain fog, I would experience nerve pain, like spasming, and strangely I would experienced a brief rushed of excitment then later went crushing anf feeling irritibility and anger. u want more research, you know what to do. But here is a list of some of the disguised names MSG is under; monopotassium glutamate, autolyzed yeast, hydrolyzed vegetable protein, sodium caseinate, yeast extract, soy extracts…and the list goes on.
Ingredients
1 lb. beef liver
1 large red onion
2 large carrot
2 whole celery stalks
1 whole head garlic
3 whole tomatoes
1 large zucchini
½ of a leek
½ bunch parsley
½ bunch fresh thyme
2 large bay leaf
½ bunch fresh sage leaves
1 small sprig of rosemary
Beef Tallow, or oil of your choice
3-5 Tbsp Celtic Sea salt
2 oz fresh turmeric
2 oz fresh ginger
1 whole lemon skin
1 teaspoon smoked paprika
7 cloves
Fresh lemon juice to finish
½ cup fresh or dried nettle leaves. Optional. Nettle is a mineral dense and nutritive herb. Great for mineral intake.
What you will need:
Your mind, body, and soul present at all time
Some excitement to execute this recipe
Your favorite beverage close by and your favorite play list on low
A wooden spoon
A few medium size bowls
A Dutch oven or a pot deep enough to hold all ingredients
Oven or stove top
Directions
Preheat the oven to 400F or cook on stove on medium low heat.
2-3 hours cooking time. 15-20 minutes prep time. All depends on how fast you are at chopping and how many different veggies are being used.
Wash, peel the necessary veggies, and roughly chop. Add chopped veggies to a large bowl and set aside.
In a medium size bowl, strip and remove hard stems from herbs, smash and peel garlic (do not chop), rough chop the parsley, and combine everything in that same bowl except for the citric acid powder or lemon juice if using, and set aside.
Cut your desired meat into medium cuts and set aside in a bowl.
If using already cut and frozen meat, transfer to a bowl.
Grab a large bowl and set under the grinder’s mouth. Begin with grinding the veggies.
Grind the meat into that same bowl.
Pour the ingredients in the medium bowl into the grinded meat and veggies.
Mix well.
Transfer to Dutch oven or baking pan. Cover with a lid or foil.
Throw it in oven and cook for 3 hours. Stirring from time to time to prevent sticking,
For stove top: cook on low to medium heat with a lid partially covering for 3 hours, stirring from time to time to prevent sticking.
Once the three hours are up, check if there is remaining liquid, if so, remove the lid and cook until the liquid has evaporated.
Allow the paste to cool down completely.
Stir in the citric powder or lemon juice.
Transfer paste to a food processor and blend until smooth and thick.
Transfer to a mason jar or ice tray and store in the freezer. Holds for six months or so, the salt and citric/lemon juice helps preserve it.
!Flavor your food with confidence using this paste. Enjoy!
