Beef bouillon was not served only at times of mourning. It was and still often is a base for matzo balls, it is served with noodles, and it is perfectly delicious as a broth, served hot, or cold as consommé gelé (aspic), at the beginning of any meal.
Recipe information
Yield
about 10 cups
Ingredients
Preparation
Step 1
Put the beef bones in a soup pot, and cover with cold water by at least 3 inches. Bring to a boil, and skim off any scum that rises.
Step 2
If you want a dark broth, don’t peel the onion. If you want a lighter one, peel it. Pierce the onion with the cloves, and add to the pot. Add the leeks, carrots, turnip, parsnip, and the bouquet garni. Simmer slowly, covered for 3 hours and uncovered for 1/2 hour. Add salt and pepper to taste, and heat. Strain the soup, and either remove any fat that might have accumulated and serve, or refrigerate, remove the fat, reheat, and serve.
