Ingredients: |
Ingredients: 6 pounds of beef soup bones
1 large onion, quartered
3 large carrots, peeled and sliced
½ cup of water
2 stalks of celery, chopped including some leaves
1 large tomato, quartered
½ cup of parsnip, chopped
1 medium potato, peeled and chopped
8 whole black peppercorns
4 sprigs of fresh parsley
1 bay leaf
1 tablespoon of salt
2 teaspoons of dried thyme
2 cloves of garlic
12 cups of water
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Directions: |
Directions:Preheat oven to 450º F.
Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with damp cheesecloth. |
This recipe for Beef Stock is from