Beef Bouillon

Name: Beef Bouillon
Yield: about 10 cups
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

December 9, 2011

Beef bouillon was not served only at times of mourning. It was and still often is a base for matzo balls, it is served with noodles, and it is perfectly delicious as a broth, served hot, or cold as consommé gelé (aspic), at the beginning of any meal.

Recipe notes

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