Description
Rich, hearty beef stock.
Ingredients
- 6 pounds beef soup bones
- 1 large onion
- 3 large carrots
- ½ cup water
- 2 stalks celery, including some leaves
- 1 large tomato
- ½ cup chopped parsnip
- 1 medium potato
- 8 whole black peppercorns
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 12 cups water
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- 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 or Dutch oven. 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 cheesecloth.
Prep Time: 25 mins
Cook Time: 5 hrs 45 mins
Total Time: 6 hrs 10 mins
Servings: 8