Brown Soup Stock

Ingredients

• 5 lbs beef bones with marrow
• 3 quarts water
• 8 peppercorns
• 5 whole cloves
• 1 bay leaf
• 2 sprigs parsley
• 3 sprigs thyme
• 1 tablespoon salt
• 1 stalk celery, diced
• 1/2 cup carrot, diced
• 1/2 cup turnip, diced
• 2 onions, sliced

Directions

1. 1

   Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.

2. 2

   Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.

3. 3

   Add browned meat and seasonings; bring to a boil.

4. 4

   Reduce heat and simmer for 5 hours.

5. 5

   Add the vegetables and cook for an addidional 1 1/2 hours.

6. 6

   Strain through a cheesecloth and cool.

7. 7

   When cold, remove layer of fat which forms on the top.

8. 8

   Serve hot.

9. 9

   Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.