How To Make Brown Soup Stock

A good soup always starts with a good stock, so I think it is important to know how to make your own stock as it is always tastier than the stock you buy. If you have a pot such as the Cuisinart Classic Stockpot, you will be itching to try this recipe.

Ingredients:

• 6 lbs. shin of beef
• 3 quarts cold water
• 1/2 cup each of diced celery, carrots, turnips and onions (a food processor such as the Cuisinart 11 Cup Pro Custom 11 Food Processors, will come in handy here!)
• 1/2 teaspoon peppercorns
• 6 cloves
• 1/2 bay leaf
• 2 sprigs parsley
• thyme and marjoram to taste
• 1 tablespoon salt

Method:

1. Wash the meat and cut into small pieces
2. Brown half the meat in a hot frying pan in morrow from a marrow-bone
3. Put the rest of the meat with the bone and fat into your stock pot
4. Add the water
5. Let it stand for 30 minutes to extract the meat juices
6. Put on the stove and add the browned meat and heat gradually to boiling point
7. Remove scum as it rises
8. Cover and cook slowly for 6 hours at simmering point
9. Add vegetables and seasonings
10. Cook for another hour and a half
11. Strain and cool as quickly as possible