Bovril is a beef or chicken stock concentrate created by a Scot in 1886. Manufactured by the British branch of international company Unilever, there are over 3 and a half million jars sold on an annual basis. It is used to create a warming beverage by adding the concentrate to warm water. It can also be used in many recipes to add a rich, beefy flavour. See resource for recipes.
Heat the water in a pot or kettle to a boil. Add one teaspoon Bovril in the bottom of a heat proof mug.
Remove the boiling water from the heat and let it cool slightly. Pour over the Bovril in the mug. See tip.
Stir the Bovril and water with the spoon to dissolve the Bovril and drink immediately.
Use Bovril in rich, beefy recipes, or spread the concentrated paste in a thin layer on toast. See resource.
Substitute Bovril dissolved in water as in steps 1 through 3 for each 1 cup of beef stock in a recipe.
Add more or less water to taste. The above can all be done with chicken Bovril as well using the same proportions.