- (3 lbs) Beef Soup Bone
- (4 or more quarts) Cold Filtered Water
- (1/2 cup) Vinegar
- (3) Onions, coarsely chopped
- (3) Carrots, coarsely chopped
- (3 stalks) Celery, coarsely chopped
- (Several sprigs tied together) Fresh Thyme
- (1 tsp, crushed) Dried Green Peppercorns
- (1 bunch) Parsley
- (4 lbs) Bones for Broth
Place the bones for broth in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the beef soup bone in a roasting pan and brown at 350º degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 hours and as long as 72 hours. Just before finishing, add the parsley. Let it wilt and remove stock from heat.