The bouillon may be used as a clear soup or as a beef stock in other recipes. If a stronger flavour is required for a stock, simmer the bouillon uncovered for longer, thereby reducing the liquid further.
Makes 6 cups
Preparation time 15 minutes
Cooking time 8 hours
- 4 lb [2kg] lean beef from shank, diced
- 2 lb [1 kg] beef marrow bones
- 4 whole cloves
- 4 pints [2.5litre] cold water
- salt to taste
- 1 stalk celery, whole
- 1 carrot, peeled and left whole
- 1 onion, peeld and left whole
Place beef, bones, and cloves in a large saucepan. Cover with the cold water and slowly bring to the boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours.
Add celery, carrot, onion and salt. Simmer 1 hour.
Place a fine sieve over a bowl and strain the broth. Discard the meat, bones, and vegetables. Return the clear liquid which has accumulated in the bowl to the saucepan and reheat, bringing to simmering point.
Simmer uncovered until broth has reduced to 6 cups. Let cool to room temperature, then refrigerate. Skim off fat and discard.
When ready to serve, gently reheat without boiling.