Beef Bouillon

Name: Beef Bouillon
Ingredients: 2 pounds beef shanks or other beef bones; 1 onion; 4 whole cloves; 3 leeks, light-green and white parts chopped, dark-green top parts left whole; 3 carrots, peeled and diced; 1 turnip, peeled and diced; 1 parsnip, peeled and diced; Bouquet garni made of sprigs of fresh thyme and parsley and a bay leaf; Salt and freshly ground pepper to taste

9 ingredients

9 steps

Ingredients

2 pounds beef shanks or other beef bones
1 onion
4 whole cloves
3 leeks, light-green and white parts chopped, dark-green top parts left whole
3 carrots, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
Bouquet garni made of sprigs of fresh thyme and parsley and a bay leaf
Salt and freshly ground pepper to taste

Directions

1

Put the beef bones in a soup pot, and cover with cold water by at least 3 inches.
2

Bring to a boil, and skim off any scum that rises.
3

If you want a dark broth, dont peel the onion.
4

If you want a lighter one, peel it.
5

Pierce the onion with the cloves, and add to the pot.
6

Add the leeks, carrots, turnip, parsnip, and the bouquet garni.
7

Simmer slowly, covered for 3 hours and uncovered for 1/2 hour.
8

Add salt and pepper to taste, and heat.
9

Strain the soup, and either remove any fat that might have accumulated and serve, or refrigerate, remove the fat, reheat, and serve.