Beef Stock
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Yield: About 2 quarts
Ingredients:
5 pounds beef bones with lots of meat and marrowgiblets 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.Browse Similar Recipes
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