Soup Stock
- 1 shin of beef
- 5 quarts cold water
- 1 onion
- 1 carrot
- 1 turnip
- 1 sprig parsley
- 12 cloves
- 1 stalk celery
- 1 Tbsp salt
only lean, juicy beef should form the basis of soup. Cut all the meat from the bones. Place the bones in the bottom of a soup kettle. Lay the meat on top of them. Add water. Let it stand for approximately an hour. Cook over a good fire. After half an hour, the scum of the meat will gather on the surface. Decrease the heat and cook over a slow fire. Add 1 cup of cold water and skim off the scum. Cover the kettle closely and let it simmer for 4 hours. Add the vegetables and simmer for approximately an hour longer. Strain the stock. Add salt. Let it stand in a cold place to cool off. When cold, remove all the grease from the surface and it is ready for use.
Submitted by Aug 11, 2009
15 min
30 min
45 min