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Brown Soup Stock

Western.Chefs's picture
Ingredients
  Beef shin 2 Pound
  Marrow bone 2 Pound
  Cold water 2 1⁄2 Quart
  Carrot 1 Medium, diced
  Onions 2 Medium, sliced
  Celery stalks 4 , diced (Outside)
  Bay leaves 2
  Cloves 4
  Peppercorns 10
  Parsley sprigs 4 Small
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Salt 3 Teaspoon
Directions

Have butcher crack bones, and cut meat in if cubes.
Put 2 tablesp marrow in kettle and brown 1/3 of the meat in it over low heat, turning to brown on all sides.
Add remaining meat and water, and boil" 10 min., uncovered.
Remove scum and simmer, partially covered, for 1 1/2 hrs.
Add all remaining ingredients, and simmer, partially covered, 1 1/2 hrs longer.
Strain through several thicknesses of cheesecloth, then cool quickly by setting pan in cold or ice water.
Pour into preserve jar.
Store immediately, lightly covered, in refrigerator.
Remove fat (savethefat and use as drippings) and clarify, if desired, as in To Clarify Brown or White Soup Stock.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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