Beef Stock Recipe

Ingredients

• 6 lb. of beef soup bones
• 1 large onion
• 3 large carrots
• 2 stalks of celery, including some leaves
• 1 large tomato
• 1/2 c. of chopped parsnip
• 1/2 c. of cubed potatoes
• 8 whole black peppercorns
• 1/2 c. of water
• 4 sprigs of fresh parsley
• 1 bay leaf
• 1 tsp of salt
• 2 tsp. of dried thyme
• 2 cloves of garlic
• 12 c. of water

Instructions

1. First you want to preheat the oven to 450 degrees.
2. Now you need to scrub your celery and carrots before cutting into 1 in.
3. Now take a shallow roasting pan, and add soup bones, onion, and the carrots.
4. Bake this approx. 30 min, turn veggies occasionally.
5. Next you should drain off fat.
6. Now take the cooked bones, onion, and the carrots and put them in a large pot.
7. Add 1/2 c. of water to tthe roasting pan and pour this into the pot.
8. Now to the pot add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and the garlic.
9. Now add also the 12 c. of water.
10. For a clearer soup, combine 1/2 c. of cold water, 1 egg white, and 1 crushed egg shell(put this in a cheesecloth)
11. Add this to the soup bringing to a boil for about 5 min.
12. Take out cheesecloth and use broth!