Yield:
10 cupsIngredients
6 pounds beef bones (preferably shin)
3 quarts cold water
6 peppercorns
6 whole cloves
1 bay leaf
2 sprigs thyme
1 sprig marjoram
2 sprigs parsley
2 carrots, peeled and chopped
2 stalks celery, chopped
1 turnip, peeled and chopped
1 onion, sliced
Salt to taste
Instructions
Preheat oven to 350 degrees. Place bones in roasting pan and cook 30 minutes. Remove bones to soup kettle, pour in juices and fat from pan, and add water. Bring to a boil, boil 5 minutes, and skim. Reduce heat and simmer 2 hours, partially covered. Add spices, herbs, and vegetables and cook 1 hour longer. Cool, strain, and chill. Remove fat from top. Season with salt.
