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Beef Bouillon

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Ingredients
  Stewing beef 2 Pound (In One Piece)
  Beef soup bone 1 Large (With Some Meat)
  Water 12 Cup (192 tbs)
  Parsley sprigs 3 Large
  Celery sprig leaves 4 Large
  Salt 1 Tablespoon
  Pepper 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Whole cloves 6
  Bay leaf 1
  Carrots 2 , cut up
  Stalk celery 1 Large, cut up
  Onion 1 Medium, cut up
Directions

Put all ingredients in a large soup pot.
Bring to a full boil over high heat.
Skim off scum.
Lift off heat to let boiling stop.
Return to high heat and bring back to a full boil.
Skim again.
Turn heat down to simmer, cover tightly and simmer about 3 hours or until meat is very tender.
Cool.
Lift out meat.
Save meat to add to soup.
Store in refrigerator.
Strain stock and discard all vegetables and bones.
Chill and lift off and discard any fat that collects on the top.
Keep refrigerated until needed.

Recipe Summary

Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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