Modern Brown Soup Stock
A rich and flavorful brown soup stock made with beef shin, vegetables, and aromatics. Perfect for soups, stews, and sauces.
Ingredients
- 3 pounds Beef shin, cut into 2-inch pieces (Original recipe calls for 6 lbs, which is excessive for modern use.)
- 3 quarts Cold water
- 0.5 teaspoon Black peppercorns
- 6 Whole cloves
- 0.5 Bay leaf
- 3 Fresh thyme sprigs
- 1 Fresh marjoram sprig
- 2 Fresh parsley sprigs
- 0.5 cup Carrot, diced
- 0.5 cup Onion, diced
- 0.5 cup Celery, diced
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Instructions
- 1Place the beef shin in a large stockpot or Dutch oven. Add the cold water.
- 2Add the peppercorns, cloves, bay leaf, thyme, marjoram, parsley, carrot, onion, and celery to the pot.
- 3Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover, and simmer gently for at least 3 hours, or up to 4 hours. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
- 4Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.
- 5Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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