Beef Bouillon

10 ingredients
5 steps

Ingredients

  • 2 pounds lean beef for stewing, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 quarts water
  • 2 stalks celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 thick slice onion
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole cloves
  • Lemon twists (optional)

Directions

  1. 1
    Brown meat in oil in a large Dutch oven. Stir in remaining ingredients except lemon twists; mix well, and bring to a boil. Reduce heat; simmer, uncovered, 3 hours. Remove from heat, and cool slightly.
  2. 2
    Line a sieve with several layers of damp cheesecloth. Strain mixture through sieve into a bowl. Cover and refrigerate bouillon overnight. Discard whole peppercorns and cloves. Reserve meat and vegetables for use in other recipes.
  3. 3
    Skim off and discard any fat that has risen to top of bouillon. Clarify bouillon according to procedure.
  4. 4
    Serve bouillon warm or chilled as an appetizer. Garnish each serving with a lemon twist, if desired.
  5. 5
    Note: Bouillon may be used as a foundation for other soups or stews or in other recipes.

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