Brown Soup Stock Recipe

Ingredients for Brown Soup Stock Recipe

• 6 lbs. shin of beef
• 3 quarts cold water
• ½ teaspoon peppercorns
• 6 cloves
• ½ bay leaf
• 3 sprigs thyme
• 1 sprig marjoram
• 2 sprigs parsley
• Carrot, turnip, onion, celery (½ cup each, cut in dice)
• 1 tablespoon salt

Instructions

1. Wipe beef and cut the lean meat in inch cubes.
2. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone.
3. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes.
4. Place on back of range, add browned meat, and heat gradually to boiling-point.
5. As scum rises, it should be removed.
6. Cover and cook slowly six hours, keeping below boiling-point during cooking.
7. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

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