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Brown Stock Recipe

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This recipe for Brown Stock, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie


3 lbs beef shank or brisket
3-1/2 qts. cold water
3 sprigs parsely
1/2 tsp. thyme
1/2 tsp. marjoram
1 bay leaf, crumbled
1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery (with leaves)
8 peppercorns
4 whole cloves
1 tsp. salt

Brown meat in small amount of olive oil. Add all the remaining ingredients in a large soup pot with a tight fitting lid. Slow, gentle simmering over low heat brings out the flavors, helps keep the meat tender and prevents stock from boling away. Simmer gently for about 3-1/2 to 4 hours or until meat is tender. Remove scum occasionally while cooking. When cooked, remove from heat, strain broth and put into refrigerator to cool completely. In the meantime, remove bones and grizzle, etc. from meat and cut into serving pieces and set aside. Discard vegetable and spice residue in strainer. When broth is completely cooled, skim fat from top of broth.If making beef vegetable or noodle soup return prepared meat to broth. For richer broth, add 1 tablespoon spice Islands Beef Broth Seasoning.

This is your basic beef broth which is a base for either noodle or vegetable soup with or without meat.




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