Yield
2 1/2 cups

How to Make It

Step 1

Brown meat in oil in a large Dutch oven. Stir in remaining ingredients except lemon twists; mix well, and bring to a boil. Reduce heat; simmer, uncovered, 3 hours. Remove from heat, and cool slightly.

Step 2

Line a sieve with several layers of damp cheesecloth. Strain mixture through sieve into a bowl. Cover and refrigerate bouillon overnight. Discard whole peppercorns and cloves. Reserve meat and vegetables for use in other recipes.

Step 3

Skim off and discard any fat that has risen to top of bouillon. Clarify bouillon according to procedure.

Step 4

Serve bouillon warm or chilled as an appetizer. Garnish each serving with a lemon twist, if desired.

Step 5

Note: Bouillon may be used as a foundation for other soups or stews or in other recipes.

Oxmoor House Homestyle Recipes

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