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Brown soup stock

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Ingredients/Components

salt - 1 Tbsp
cold water - 3 qt
cloves - 5 item
bay leaf - 1 item
sprigs parsley - 2 item
peppercorns - 8 item
stalk celery - 1 item
carrots, diced - 1/2 c
sprigs thyme - 3 item
large onions, sliced - 2 item
turnips, diced - 1/2 c
beef the shin is best - 5 lb

How to make brown soup stock:

Cut the lean meat from the bones and brown 1/3 of it in the marrow taken from the bones. Put the rest of the meat and bones in a large kettle and cover with the water and let stand for 1 hour. Add the browned meat and seasonings and bring to a boil. Reduce the heat and cook slowly for 5 hours, removing scum as it forms on top. Add the vegetables and cook 1 1/2 hours longer. Strain through a cheesecloth and cool.

To Clear The Soup Stock: Remove the layer of fat which has formed on the cold stock. Measure the amount to be cleared. To every quart of stock, use 1 egg white and shell. Bet the egg white slightly and add the broken shell. Put in the stock and boil 5 minutes. Remove to a warm place and add 1/2 cup cold water and let stand 15 minutes. Strain through cheesecloth.

Recipe categories: Soups & stews, Beef, Stocks.

Rating:

3.8

Average rating: 3.8, total votes: 8

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