Beef Soup Recipe

Ingredients for Beef Soup Recipe

• 3 or 4 pounds beef from the round
• 1 shinbone
• 1 onion, sliced
• 1 quart water to each pound meat and bones
• 1 teaspoon salt
• 3 or 4 cloves
• 1/4 teaspoon pepper

1. Rinse and wipe the meat and cut in two or three pieces, just sufficient to pack closely with the bones in the kettle.
2. Have the bone well cracked.
3. Stick the cloves in the meat.
4. Pack bones and meat in the kettle with the slices of onion between.
5. Pour the cold water over it and cover closely and let it stand half an hour; then heat slowly and simmer for five or six hours, when the bones should be clean and the meat very tender, but not broken in pieces.

Instructions

1. Cut the meat in two or three pieces, just sufficient to pack closely with the bones in the kettle.
2. Have the bone well cracked.
3. Stick the cloves in the meat.
4. Pack bones and meat in the kettle with the slices of onion between.
5. Pour the cold water over it and cover closely and let it stand half an hour.
6. Heat slowly and simmer for five or six hours, when the bones should be clean and the meat very tender, but not broken in pieces.
7. Lift out the bone and any gristly pieces. Add the salt and pepper and leave the meat to cool in the liquor.
8. The next morning, take off the fat that formed on the top, take out the meat, and set aside to use for hash, meat balls, etc.
9. When ready to make the soup, heat and strain, add any vegetables liked, season more highly, according to taste, or clear with egg and serve as a consomme or bouillon.
10. Made in this way the stock can be used as a basis for any soup, and the meat will retain the goodness and flavor.
11. It is also made with less trouble than many soups.

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