Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

One of the simplest and most satisfying things you can make with our <a href="https://www.chefsteps.com/activities/beef-bouillon-cubes">beef bouillon cubes</a> is a sipping broth, which in our view is what a lot of people these days like to call “bone broth.” Deeply savory, wonderfully aromatic, and nicely seasoned, they’re perfect for when you’re feeling a little under the weather or waking up after a late night. The best part of this recipe is it comes together in less than 10 minutes.When I was developing the bouillon cubes recipe, I tried to infuse them with the flavors and aromas of herbs, but by the time the stock reduced to the right consistency, it was basically impossible to detect any herbal notes at all.This sipping broth recipe just gives the bouillon cubes what they’re missing. Reconstitute them with hot water and add some rosemary, thyme, and black pepper in to steep, and you’ve got a restorative bowl of broth with big, beefy flavor; nice body from added gelatin; and robust aroma, thanks to the small amount of rendered beef fat and the fat-soluble compounds from the herbs.

Boneless Beef Bone Broth