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Beef Stock Or Bouillon

Chef.at.Home's picture
Ingredients
  Beef fat/Butter 30 Milliliter (2 Tablespoon)
  Brisket/Beef shoulder 2 Pound (1 Kilogram)
  Veal knuckle 2 Pound (1 Kilogram)
  Tepid water 3 Quart (3.7 Liter)
  Onions 4 Medium, quartered
  Whole carrots 2
  Whole cloves 3
  Coarse salt 15 Milliliter (1 Tablespoon)
  Dry mustard 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Celery leaves 250 Milliliter, chopped (1 Cup)
Directions

Melt the beef fat or butter in a soup kettle, and brown beef in it.
Add the remaining ingredients.
Bring to a boil.
Skim.
Cover and simmer over low heat for 2 1/2 hours.
To strain the consomme, when cooked, spread a damp cloth over a large bowl.
Empty the contents of the soup kettle into the cloth.
Let it drain without touching, it takes but a few seconds.
Pour into bottles, cover and refrigerate.
When the consomme cools, the fat will rise to the top and harden, which prevents air from penetrating and the consomme may be kept, refrigerated, from 2 to 3 weeks.
The cooled consomme is jellied.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Ingredient: 
Beef

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