Brown Soup Stock
Ready In: 6 hrs 45 mins
Serves: 10
Ingredients
- 5 lbs beef bones with marrow
- 3 quarts water
- 8 peppercorns
- 5 whole cloves
- 1 bay leaf
- 2 sprigs parsley
- 3 sprigs thyme
- 1 tablespoon salt
- 1 stalk celery, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup turnip, diced
- 2 onions, sliced
Directions
- Cut 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, cover with water and let stand for an hour.
- Add browned meat and seasonings; bring to a boil.
- Reduce heat and simmer for 5 hours.
- Add the vegetables and cook for an addidional 1 1/2 hours.
- Strain through a cheesecloth and cool.
- When cold, remove layer of fat which forms on the top.
- Serve hot.
- Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.
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