Ingredients
- 8 pounds meaty beef bones
- 6 quarts water
- 40 black peppercorns
- 2 cups coarsely chopped carrots
- 4 cups coarsely chopped, well-rinsed leeks
- 2 cups coarsely chopped celery
- 2 whole cloves
- 4 sprigs parsley
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- Nutritional Information
Nutritional analysis per serving (20 servings)
229 calories; 12 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 58 milligrams cholesterol; 295 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 10 cups
Preparation
- Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
- Add six quarts of water, peppercorns, carrots, leeks and celery.
- Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
- Strain, discard solids and skim off fat.
- Leftover consomme can be frozen.
5 hours 20 minutes
Dining and Cooking