Beef Bouillon Recipe:

  1. Place 1 pound veal knuckle in a large soup kettle.
  2. Add 1 1/2 pounds lean brisket.
  3. Add 1 beef knuckle.
  4. Add 4 chicken feet, cleaned and skinned.
  5. Add 2 leeks.
  6. Add 1 large onion stuck with 2 cloves.
  7. Add 2 stalks of celery with the leaves.
  8. Add 3 sprigsĀ  parsley.
  9. Add 6 peppercorns.
  10. Add 3 quarts cold water.
  11. Bring slowly to a boil.
  12. Remove the scum as it accumulates on the surface.
  13. Simmer gently for 1 hour.
  14. Add 2 teaspoons salt.
  15. Continue to simmer for another hour or until the meat is tender.
  16. Correct the seasoning.
  17. Strain the broth through a fine sieve.
  18. Cool, remove the fat and reheat or store in the refrigerator for later use.

List of ingredients required:

  • 1 pound veal knuckle.
  • 1 1/2 pounds lean brisket.
  • 1 beef knuckle.
  • 4 chicken feet, cleaned and skinned.
  • 2 leeks.
  • 1 large onion.
  • 2 cloves.
  • 2 stalks celery with the leaves.
  • 3 sprigs parsley.
  • 6 peppercorns.
  • 3 quarts cold water.
  • 2 teaspoons salt.