Classic Beef Bouillon - cooking recipe

Ingredients

6 lb. meaty beef bones
4 qt. cold water
2 carrots, sliced
2 onions, sliced
3 stalks celery with leaves, diced
2 Tbsp. chopped parsley
6 peppercorns
1 bay leaf
2 tsp. salt

Preparation

Crack the bones.
Brown them in a small amount of fat in a large kettle.
Add everything else.
Bring to a boil and skim off the foam.
Simmer, covered, for 3 hours until the broth is reduced by half.
Take out the bones and the large pieces of meat and vegetables.
Strain the broth through a cheesecloth.
Use in any recipe calling for beef bouillon or serve as a clear soup.