Basic Beef Stock

Directions

Scrape marrow from middle of 1 to 2 lb. soup bones. Melt marrow in large kettle.Add and brown half of 4 lb. shins of beef or short ribs. Add remaining bones and 3qts. cold water. Cover and bring to boil. Remove scum. Add:3 sprigs parsley, minced (or dry)1/4 tsp. thyme1 tsp marjoram1/2 bay leaf, crumbled1/2 cup chopped onions1/2 cup diced carrots1/2 cup diced celery with leaves10 peppercorns5 cloves1 tbsp. saltCover and simmer 4 hours. Remove scum. Strain and cool quickly; Refrigeratestock and meat.For vegetable-beef soup, add to meat and stock:1 pkg.; mixed vegetables1 can tomatoesany extra vegetables you want, like cubed potatoes, beans peas, corn etc.If you're going to freeze some, don't use potatoes. They don't freeze well.Nor does pasta. Barley freezes well.5 cloves