Be the first to Homemade beef bouillon is easy to make, but it is literally an all-day job, so plan ahead. It is definitely worth the time. The rich flavor far outshines any canned beef stock. The longer you reduce it, the richer the flavor.
Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 4 pounds lean beef from shank, diced
- 2 pounds beef bones
- 4 whole cloves
- 2 quarts cold water
- Kosher salt to taste
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced turnips
- 1/2 cup diced onions
Preparation:
Place beef, bones, and whole cloves in a large stockpot. Cover with the cold water. Slowly bring to a boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours. Taste the broth and season with salt.
Add celery, carrots, turnips, and onions to the stockpot. Simmer 1 hour. Strain broth through cheesecloth into another stockpot. Discard solids. Simmer uncovered until broth has reduced to 6 cups or to desired strength. Let cool to room temperature, then refrigerate. Skim off fat and discard.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes.
Yield: about 6 cups
Add celery, carrots, turnips, and onions to the stockpot. Simmer 1 hour. Strain broth through cheesecloth into another stockpot. Discard solids. Simmer uncovered until broth has reduced to 6 cups or to desired strength. Let cool to room temperature, then refrigerate. Skim off fat and discard.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes.
Yield: about 6 cups
