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Recipe Basic Beef Stock (Soup)

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Required Ingredients:

  • 6 pounds beef soup bones
  • 1 large onion
  • 3 large carrots
  • 1/2 cup water
  • 2 stalks celery, including some leaves
  • 1 large tomato
  • 1/2 cup chopped parsnip
  • 1/2 cup cubed potatoes
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 12 cups water

Preparing/Cooking:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Slice onion.
  • Chop scrubbed celery and carrots 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.
  • Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic.
  • Add the 12 cups 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.
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