Soup Stock

I call this recipe 'Stick-Stock' because whatever you use it as a base for, it will stick to your ribs! Remember, you don't have to peel, core, shred or chop when making stock. It's all about flavour!" Meryl Grebe

• 1 large white onion, cut in half (not necessary to peel it)
• 2 stalks fresh celery, chopped into large chunks
• 2 carrots, peeled and cut in half
• 2 1/2 pounds meaty beef bones
• 12 peppercorns, lightly crushed
• 2 dried bay leaves or 4 fresh

METHOD

Heat a nonstick frying pan on stove. Place onion, cut side down and leave until browned. Remove from heat.

Place celery and carrots in heated frying pan, and toss until slightly coloured. They must NOT burn! Remove from heat.

Place onion, celery, carrot, beef bones, peppercorns and bay leaves in a large soup pot and cover with cold water.

Boil at a medium boil, partially covered, for approximately 4 hours until meat comes off bones. Remove scum as it comes to the surface.

Pour through a sieve and discard bones and vegetables.

Use the stock as a base for all stews, casseroles and soups.

Yield: 1 1/2 to 2 quarts

Contributor: Meryl Grebe

 

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