Beef Bouillon

Yield:     50 Liters

Ingredients:

40           Kg           Beef bones, cut into small pieces

75           Liter       Chilled water

4,5          Kg           Bouquet Garni, 1 kg onion, 1,5 kg carrots, 1 kg leek-green part, 500 g celery, 500 g cabbage leaves, 20 pc parsley stems, 1 small bunch fresh thyme

10           pc           Onion brule (browned)

5              pc           Sachet d`Epices, 250 g parsley stems, 20 g dry thyme leaves, 5 pcs bay leaves, 15 g crushed peppercorns, 20 pcs whole cloves and 15 pcs crushed garlic clove

Salt, to taste

30           g              White peppercorns, crushed

Method of Preparation:

• Rinse the beef bones with cold water.
• Bring the beef bones and chilled water to a simmer.
• Skim the surface to remove all fat.
• Add the onions, carrots, green leeks, celery, cabbage leaves, parsley stems, bunch fresh thyme, onion brule, dry thyme leaves, bay leaves, crushed peppercorns, whole cloves, crushed garlic clove and crushed white peppercorns.
• Simmer gently for 4 hours, skimming off foam and degrease occasionally.  
• Season to taste (salt).
• Remove the beef bones and meat, strain through cheesecloth.