Beef bouillon was not served only at times of mourning. It was and still often is a base for matzo balls, it is served with noodles, and it is perfectly delicious as a broth, served hot, or cold as consommé gelé (aspic), at the beginning of any meal.

　　

Ingredients

about 10 cups

　　2 pounds beef shanks or other beef bones

　　1 onion

　　4 whole cloves

　　3 leeks, light-green and white parts chopped, dark-green top parts left whole

　　3 carrots, peeled and diced

　　1 turnip, peeled and diced

　　1 parsnip, peeled and diced

　　Bouquet garni made of sprigs of fresh thyme and parsley and a bay leaf

　　Salt and freshly ground pepper to taste

　　

Step 1

Put the beef bones in a soup pot, and cover with cold water by at least 3 inches. Bring to a boil, and skim off any scum that rises.

　　

Step 2

If you want a dark broth, don’t peel the onion. If you want a lighter one, peel it. Pierce the onion with the cloves, and add to the pot. Add the leeks, carrots, turnip, parsnip, and the bouquet garni. Simmer slowly, covered for 3 hours and uncovered for 1/2 hour. Add salt and pepper to taste, and heat. Strain the soup, and either remove any fat that might have accumulated and serve, or refrigerate, remove the fat, reheat, and serve.

　　Quiches, Kugels, and Couscous