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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4456 Calories from Fat 2588

% Daily Value*

Total Fat 288 g442.9%

Saturated Fat 119 g594.8%

Trans Fat 0 g

Cholesterol 1369.6 mg456.5%

Sodium 6663.4 mg277.6%

Total Carbohydrates 99 g32.9%

Dietary Fiber 22.1 g88.5%

Sugars 45.3 g

Protein 348 g695.1%

Vitamin A 432.8% Vitamin C 134.4%

Calcium 55.8% Iron 103.2%

*Based on a 2000 Calorie diet

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Beef Stock Or Bouillon Recipe