Soup Stock or Clear Soup

Name: Soup Stock or Clear Soup
Prep time: 15 min
Cook time: 8 h 20 min
Total time: 8 h 35 min
Yield: 8 servings
Ingredients: 5 pounds Beef from the round; 5 quarts Water; 1 Onion; 3 stalks Celery; as needed Herbs; 6 Cloves; as needed Salt; as needed Pepper

A classic recipe for making soup stock, suitable for clear soup or as a base for other soups.

⏱ Prep: 15m

🍳 Cook: 8h 20m

⏰ Total: 8h 35m

🍽 Servings: 8 servings

Ingredients

5 pounds Beef from the round
5 quarts Water
1 Onion
3 stalks Celery
as needed Herbs
6 Cloves
as needed Salt
as needed Pepper

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Instructions

1Place the beef and water in a large pot or stockpot. Bring to a boil over medium-high heat.
2Reduce the heat to low, and let it simmer slowly for 8 hours. Skim off any foam or impurities that rise to the surface.
3Strain the stock through a fine-mesh sieve or cheesecloth to remove the solids. Discard the solids.
4Allow the stock to cool completely. Once cold, the fat will solidify on the surface. Skim off and discard the fat.
5Add the onion, celery, herbs, cloves, salt, and pepper to the stock.
6Gently boil the stock with the vegetables and seasonings for 20 minutes.
7Strain the soup through a clean cloth to remove any remaining solids. The stock is now ready to use as clear soup or as a base for other soups.

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