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Beef Stock

Beef Stock
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Yield: About 2 quarts

Ingredients:

  • 5 pounds beef bones with lots of meat and marrow
  • giblets of a chicken
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1 small turnip, sliced
  • 1 stalk celery, sliced
  • 3 fresh tomatoes, or canned tomatoes and their juice
  • mushroom stems, if at hand
  • salt and peppercorns
  • spice bay-bay leaf, parsley, thyme, as available
  • Worcestershire or soy sauce

Instructions:

Cover the ingredients with cold water (about 3 quarts) and simmer gently for about 2 hours, skimming from time to time. Strain and cool. The next day, skim off the fat, and the stock is ready for use.

Vegetable Beef Soup

Ingredients:

    Instructions:

    Pick the meat from the bones which made the beef stock described above. Return to the stock with new vegetables, finely minced (carrot, onion, celery turnip, tomato), and a few peas or beans and cook until tender. Season to taste.
    Updated Friday, August 17th, 2007
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