Holiday Bouillon Recipe
Ingredients
Meaty Beef Bones – 6 pounds
Cold Water – 4 quarts
Carrots – 2, sliced
Celery Stalks – 3, sliced
Onions – 2, sliced
Parsley – 2 tablespoon, chopped
Peppercorns – 8
Bay Leaf – 1
Salt - 2 teaspoon
Directions
MAKING
1) In the oven bake the beef bones at 350F for an hour till they turn brown
2) In a soup pot, place the bones
3) Tip in the celery, carrot, onion, peppercorns, bay leaf, salt and the chopped parsley
4) Allow to mixture to come to a boil and skim off the foam that comes on top
5) Cover the pot with a lid and simmer gently on a low flame for 3 hours till the liquid is reduced to half the quantity
6) Using a slotted spoon, remove the beef bones and the vegetables.
7) Over a pot, place a cheesecloth and strain the broth
8) Serve the bouillon into cups
SERVING
9) Serve warm
1) In the oven bake the beef bones at 350F for an hour till they turn brown
2) In a soup pot, place the bones
3) Tip in the celery, carrot, onion, peppercorns, bay leaf, salt and the chopped parsley
4) Allow to mixture to come to a boil and skim off the foam that comes on top
5) Cover the pot with a lid and simmer gently on a low flame for 3 hours till the liquid is reduced to half the quantity
6) Using a slotted spoon, remove the beef bones and the vegetables.
7) Over a pot, place a cheesecloth and strain the broth
8) Serve the bouillon into cups
SERVING
9) Serve warm
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