Servings
6 s
Ingredients
- BEEF BONE STOCK:
- 4 pounds Meaty bones sawed into piece
- 1 Halved onion
- 2 Quartered carrots
- 1 Outer stalk celery cut into 3 pieces
- 1 small Turnip sliced optional
- 12 Peppercorns
- 1 Bay leaf
- Pinch of thyme
- 4 Parsley stalks
- 3 pints Beef bone stock with fat removed
- 3 tablespoons Fat from stock
- 1 large Chopped onion
- 1 cup Diced carrot
- 1/2 cup Diced celery
- 1/2 cup Diced turnip optional
- 1/2 cup Diced parsnip optional
- 1 1/2 pounds Cross cut shanks
- 1 cup Chopped tomatoes
- 1 teaspoon Sugar
- 1 tablespoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Barley (if used soup must be eated in a day or two)
Directions
- STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints.
- Bring to a boil slowly, skimming when necessary.
- Add vegetables, peppercorns, herbs and salt.
- Cover and simmer 2-3 hours.
- Strain stock into a large bowl and discard the bones and vegetables.
- Store stock, covered, overnight in refrigerator.
- Next day remove the fat and retain 2-3 tb of it for the soup.
- SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes.
- Increase heat and add boned and diced shank meat.
- Cook, stirring, until beef juices run out and brown.
- Add stock, barley, tomatoes, sugar, salt and pepper.
- Bring to a boil.
- Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
- Soup is ready to serve.
- Soup improves when served the next day.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini