How to make Beef Bouillon
Yield : 50 Liters
Constituents :
1. forty Kg Pork bones, minimize into small portions
2. seventy five Liter Chilled water
3. four,five Kg Bouquet Garni, 1 kg onion, 1,five kg carrots, 1 kg leek-green element, five hundred g celery, five hundred g cabbage leaves, 20 personal computer parsley stems, 1 small bunch clean thyme
4. 10 computer Onion brule (browned)
5. five computer Sachet D`Epices, 250 g parsley stems, 20 g dry thyme leaves, five desktops bay leaves, 15 g overwhelmed peppercorns, 20 computers entire cloves and 15 desktops beaten garlic clove
Salt, to flavor
6. 30 gr White peppercorns, overwhelmed
Way of Guidance :
Rinse the meat bones with bloodless water.
Convey the meat bones and chilled water to a simmer.
Skim the floor to do away with all fats.
Upload the onions, carrots, inexperienced leeks, celery, cabbage leaves, parsley stems, bunch clean thyme, onion brule, dry thyme leaves, bay leaves, beaten peppercorns, complete cloves, overwhelmed garlic clove and beaten white peppercorns.
Simmer lightly for four hours, skimming off foam and degrease infrequently.
Season to flavor (salt).
Dispose Of the pork bones and meat, pressure via cheesecloth.
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