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Recipe Basic Beef Stock (Soup)
Home Cooking Recipes
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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