Homemade Beef Bouillon With Vegetables
A rich, homemade beef bouillon offers a superior flavor compared to store-bought options, requiring a patient simmer to achieve its depth.
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Instructions
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Place beef, bones, and whole cloves in a large stockpot and cover with cold water.
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Slowly bring to a boil, cover, reduce heat, and simmer for 5 to 6 hours.
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Taste the broth and season with salt.
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Add celery, carrots, turnips, and onions to the stockpot and simmer for 1 hour.
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Strain the broth through cheesecloth into another stockpot, discarding solids.
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Simmer uncovered until the broth reduces to 6 cups or desired strength.
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Cool the broth to room temperature, then refrigerate.
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Skim off and discard the fat.