5 lbs beef bone w/ ample meat and marrow
3 quarts cold water
2 medium onions sliced
1 carrot sliced
1 small white turnip sliced
1 rib celery sliced
1 bay leaf
1/2 tsp ground thyme
3 sprigs parsley
Salt & Pepper to taste
~Have butcher saw or crack beef bones
~Brown 1/4 – 1/2 bones in large frying pan over high heat, place all meat and bones in large stock pot
~Cover with ice cold water for 30 minutes or more
~Heat gradually to simmering (if to be used for clear soup skim now), cover and continue simmering for 3 – 4 hours
~Remove meat and bones, discard, add all vegetables, except parsley, season with salt & pepper
~Simmer 45 minutes
~Strain through several layers of cheese cloth
~Add parsley
~Place broth in refrigerator to cool quickly (rapid cooling improves the quality)
~Place in containers and refrigerate prior to use
~Remove fat just prior to being used
~Can be refrigerated for 3 – 4 days or can be frozen
~Always use directly from cold state
~Makes 2 quarts
