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Mary's Bouillon

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Submitted by deeg

YIELD

6 cups

PREP

25 min

COOK

5 hrs

READY

5 hrs

Ingredients

4 1.8
POUNDS KG BEEF, SHANK
lean *
2 907.2
POUNDS G BEEF SOUP BONES *
2 2
QUARTS QUARTS WATER
cold *
½ 118
CUP ML CELERY
diced
½ 118
CUP ML CARROTS
diced
½ 118
CUP ML TURNIP
diced *
½ 118
CUP ML ONIONS
diced
4 4
EACH EACH CLOVES *
1 1
X X SALT *

Directions

Dice meat.

Crush bone. Add water and cloves.

Heat slowly to boiling.

Cover. Simmer 5 hours.

Season to taste.

Add vegetables. Simmer 1 hour. Strain.

Simmer until broth is reduced to 6 cups.

Cool. Remove fat.

Reheat bouillon.

6 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 16 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 55% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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