Brown Soup Stock

Name: Brown Soup Stock
Ingredients: 5 lb. beef (the shin is best); 3 qt. cold water; 8 peppercorns; 5 cloves; 1 bay leaf; 2 sprigs parsley; 3 sprigs thyme; 1 stalk celery; 1/2 c. carrots, diced; 1/2 c. turnips, diced; 2 large onions, sliced; 1 Tbsp. salt

12 ingredients

1 steps

Ingredients

5 lb. beef (the shin is best)
3 qt. cold water
8 peppercorns
5 cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 stalk celery
1/2 c. carrots, diced
1/2 c. turnips, diced
2 large onions, sliced
1 Tbsp. salt

Directions

1

Cut the lean meat from the bones and brown 1/3 of it in the marrow taken from the bones. Put the rest of the meat and bones in a large kettle and cover with the water and let stand for 1 hour. Add the browned meat and seasonings and bring to a boil. Reduce the heat and cook slowly for 5 hours, removing scum as it forms on top. Add the vegetables and cook 1 1/2 hours longer. Strain through a cheesecloth and cool.

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