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Categories:Viewed: 83 - Published at: 5 years ago
Ingredients
- 2 lbs beef, with a bone
- 1 14 quarts cold water
- 4 -6 peppercorns
- 2 cloves
- 1 bay leaf
- 1 mace blade
- 1 teaspoon chopped spring parsley
- 1 tablespoon diced carrot
- 1 tablespoon dices celery
- 1 tablespoon diced onion
- 1 tablespoon diced turnip
- 1 teaspoon salt
Method
- cut meat in to small pieces and saw or crack bones,brown in a high heat pan until 1/4 to 1/2 the way cooked (this adds color and flavor).
- soak meat and bone in water for atleast 1/2 hour befor cooking.
- heat gradually to the simmering point 190-210 f continue to simmer for 3 to 4 hours try not to let it boil.
- add spices and veggies countinue to simmer about an hour
- strain the soup in to a a lg bowl using cheese cloth to make sure no solids get through.
- cool stock quickly by refrigerating it this allows the fat to cake at the top and it can be more easly removed if cooled first.
- but don't remove fat until you are ready to use the stock this help protect the stock from spoiling.
