COOKING FOR A CROWD BOUILLON
8 pounds lean beef
4 pounds beef bone, cracked
4 gallons cold water
8 ounces carrots, diced
8 ounces celery, chopped
8 ounces onions, quartered
4 bay leaves
1 tablespoon peppercorns
1/4 cup salt
3 egg shells, washed and crushed
3 egg whites, beaten
Sear beef. Add bone and water. Simmer for 3-4 hours. Replace water as necessary.
Add vegetables and seasonings. Cook 1 hour. Strain. Chill overnight. Remove congealed fat from broth.
Add egg shells and whites to clarify the broth. Bring slowly to boiling point, stirring constantly. Boil 15-20 minutes without stirring. Strain through a fine strainer.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Chicken Bouillon. Substitute 20 lb chicken, cut up, for the beef and bone. Do not sear chicken.
Tomato Bouillon. To 1 1/2 gal Bouillon, add four 46-oz cans tomato juice, 2 oz chopped onion, 2 oz sugar, 2 oz salt (amount will vary), 1/2 tsp pepper, and 2 bay leaves.