How to use Bovril

Updated April 17, 2017

The British classic Bovril is a beef flavouring agent that was originally made from beef stock. Since 2004, it has been made from yeast, creating a vegetarian product. According to Unilever, the manufacturer of the product, Bovril was created in 1871 when John Lawson Johnston invented "Johnston's Fluid Beef" in response to Napoleon's request for beef for his army. His invention was renamed Bovril in 1886. Nowadays, it comes in a paste and in dry cube form. Bovril is sold at football stadiums to keep spectators warm during cold months. Bovril is widely available in shops and has many other uses, besides being a hot drink.

Boil water in a pot or kettle. Put one teaspoon of Bovril paste or one Bovril cube in a mug. Let the boiled water cool for a few minutes. Add the water to the paste and stir it with a spoon, until it has completely dissolved. Add more paste for a beefier flavour, or more water for a milder taste. Add grated cheese, pepper or cayenne to experiment with additional, complementary flavours.

Drink the Bovril as a hot beverage or include it in soups, stews, casseroles or even porridge to add flavour. Add Bovril instead of beef stock or bullion cubes.

Spread a thin layer of Bovril paste, straight from the tube, onto toast and eat it as a snack. Spread it onto bread as a sandwich filler, either on its own or with tomatoes and cheese.

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About the Author

C. Giles is a writer with an MA (Hons) in English literature and a post-graduate diploma in law. Her work has been published in several publications, both online and offline, including "The Herald," "The Big Issue" and "Daily Record."