Brown Soup Stock
- 6 pounds shin of beef
- 3 quarts cold water
- 1/2 teaspoon peppercorns
- 6 cloves
- 1/2 bay leaf
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- 1/2 cup carrots, diced
- 1/2 cup turnips, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon salt
Wipe beef, and cut the lean meat in inch cubes. Brown 1/3 of meat in hot frying pan in marrow from a marrow-bone. Put remaining 2/3 with bone and fat in soup kettle, add water, and let stand with patience for 30 minutes (be patient, you rascal). Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.
Submitted by Aug 2, 2009
15 min
30 min
45 min