Modern Bouillon

Name: Modern Bouillon
Ingredients: 2.5 pounds Lean beef from middle of round (Original recipe calls for 5 lbs, which is a large amount for modern portions. Reduced to 2.5 lbs.); 1 pound Marrow bone (Original recipe calls for 2 lbs, reduced to 1 lb for modern portions.); 3 quarts Cold water; 1 teaspoon Peppercorns; 1 tablespoon Salt; 0.33 cup Carrot, diced; 0.33 cup Turnip, diced; 0.33 cup Onion, diced; 1 stalk Celery stalk, diced (Adding celery for enhanced flavor.); 2 tablespoons Fresh parsley, chopped (For garnish and added freshness.)

A rich and flavorful beef broth, perfect for soups, sauces, or sipping on its own.

Ingredients

2.5 pounds Lean beef from middle of round (Original recipe calls for 5 lbs, which is a large amount for modern portions. Reduced to 2.5 lbs.)
1 pound Marrow bone (Original recipe calls for 2 lbs, reduced to 1 lb for modern portions.)
3 quarts Cold water
1 teaspoon Peppercorns
1 tablespoon Salt
0.33 cup Carrot, diced
0.33 cup Turnip, diced
0.33 cup Onion, diced
1 stalk Celery stalk, diced (Adding celery for enhanced flavor.)
2 tablespoons Fresh parsley, chopped (For garnish and added freshness.)

Instructions

1Cut the beef into large chunks. Rinse the beef and marrow bones under cold water. Dice the carrot, turnip, onion, and celery.
2In a large stockpot, combine the beef, marrow bones, water, peppercorns, salt, carrot, turnip, onion, and celery. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 4 hours, skimming off any foam that rises to the surface.
3Carefully strain the bouillon through a fine-mesh sieve lined with cheesecloth. Discard the solids. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.