Soup Stock or Clear Soup

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

Instructions

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