How To Make The Best Haitian Bouillon (bouillon boeuf)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is more cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich, while collard greens are usually cheaper.

corn

🥗Healthier: peas

💰Cheaper: carrots

Peas offer similar sweetness, while carrots are often less costly.

Add oil to a hot pan and add beef.

Add a little bit of water and a slice of red bell pepper with cloves poked in it.

Add one cube of Maggie seasoning.

Cook the beef for about 30 minutes until half cooked.

Pour the sauce from the pan into a different container.

Fry the beef to get a nice orangey color.

Add tomato paste to the beef and mix in water little by little to avoid burning the paste.

Pour the previously saved sauce back into the pan and let it simmer for about 5 minutes.

Pour the sauce into a larger container to accommodate all ingredients.

Add hard vegetables like plantain at the bottom of the container.

Add watercress and spinach in the middle of the pan.

Add sweet potato and regular potato on top since they cook faster.

Add two cubes of Maggie seasoning, a little bit of salt, and more water.

Let it cook for about 40 minutes.

Optionally, add butter for flavor.

Prepare dumplings by mixing water and salt, then adding flour little by little until a good consistency is reached.

Roll the dough into long dumplings and add them into the pot.

After about 20 minutes, remove soft vegetables like sweet potato and regular potato once fully cooked.

Let the bouillon boil for a few more minutes until the water reduces and thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary