Beef Stock Or Bouillon
|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|
|Coarse salt||15 Milliliter (1 Tablespoon)|
|Dry mustard||1⁄2 Teaspoon|
|Celery leaves||250 Milliliter, chopped (1 Cup)|
Melt the beef fat or butter in a soup kettle, and brown beef in it.
Add the remaining ingredients.
Bring to a boil.
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.
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