Brown Soup Stock

Total Time: 6 hrs 45 mins Preparation Time: 15 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
• 2 put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
• 3 add browned meat and seasonings; bring to a boil.
• 4 reduce heat and simmer for 5 hours.
• 5 add the vegetables and cook for an addidional 1 1/2 hours.
• 6 strain through a cheesecloth and cool.
• 7 when cold, remove layer of fat which forms on the top.
• 8 serve hot.
• 9 soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.