Unlike stocks, which are often incorporated into dishes like sauces or stews, bouillon—which comes from the French verb for “to boil”—is a fortified broth that can stand on its own. This version, which starts with beef broth, is enriched, thickened, and deeply flavored by simmering beef short ribs for several hours. We add a touch of soy sauce and tomato for umami. Use it as a braising liquid, then reduce it into a rich, shiny sauce.
- 2 1⁄2 lb. bone-in beef short ribs
- 4 cups low-sodium or unsalted beef broth
- 1 tbsp. soy sauce
- 1 large, ripe tomato (8 oz.)