Modern Brown Soup Stock

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

Instructions

1. 1Place the beef shin in a large stockpot or Dutch oven. Add the cold water.
2. 2Add the peppercorns, cloves, bay leaf, thyme, marjoram, parsley, carrot, onion, and celery to the pot.
3. 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.
4. 4Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.
5. 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.