Pressure-cook beef tendon and beef trimmings for 2 hours to make a beef fond (stock). Once the liquid has cooked down and concentrated, strain it. Store-bought concentrated bouillon and fond de veau alone lack a lively beef aroma, so reinforce it with the homemade fond.
Beef tendon and beef trimmings (for stock) to tasteFond de veau (store-bought, concentrated) to tasteBouillon (chicken-based) to taste