Beef Bouillon Recipe

Ingredients for Beef Bouillon Recipe

• 2 or 3 pounds chopped beef from the round
• A shank bone weighing half as much as the meat
• 2 full quarts water
• 1 chopped onion
• 1 stalk chopped celery
• 1 small carrot, diced
• 1 teaspoon each salt and pepper
• 2 or 3 cloves minced garlic
• 2 teaspoons mixed herbs or 1/2 teaspoon kitchen bouquet
• 1 bay leaf
• 1 sprig parsley
• 1 teaspoon caramel
• Sherry to taste

Instructions

1. Saute the onions and half of the meat together in the bone marrow or a little butter until the meat is a rich brown, taking care that the onion does not burn.
2. Cut the rest of the meat into small pieces.
3. Put all of the meat and bones in a kettle or large pot.
4. Add the cold water and simmer gently four or five hours.
5. Add the seasoning, celery, and carrot.
6. Simmer for an hour or until the quantity is reduced to about 3 pints.
7. Strain and cool.
8. Remove the fat and clear with an egg in the same manner as soup stock.
9. Heat and add carmel.
10. Add one or two tablespoons of sherry according to taste.
11. Serve hot in cups.

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