BEEF STOCK FOR FRENCH ONION SOUP

BEEF STOCK FOR FRENCH ONION SOUP image

Number Of Ingredients 16

3 lbs of neck of beef chopped up (with meat on).
1 lb of chopped veal on the bone.
1 small ham bone, about 1/2 lb.
2 lg. yellow onions
3 lg. carrots, roughly chopped
2 leeks, thickly sliced
3-4 celery stalks, thickly sliced
2 oz. beef dripping
A few mushroom stalks
2-3 over ripe tomatoes
Salt
3 parsley sprigs
1 sprig thyme
1 bay leaf
1 clove
9 black peppercorns

Steps:

1. Preheat oven to 475 degrees. 2. Trim any excess fat from meat. 3. Place beef and veal bones and the ham in a roasting pan. Add chopped onions, carrots, leeks, & celery & dot with beef dripping. 4. Roast bones & vegetables in oven for 40-45 mins, turning occasionally, until richly browned. 5. Scrape contents of roasting pan into a large stock pot. Add mushroom stalks and soft tomatoes. 6. Add 1 cup cold water to roasting pan; bring to the boil & scrape bottom of pan with wooden spoon to loosen all the crusty bits stuck there. Pour over meat & vegetables in stock pot & add 5 1/2 pints cold water. 7. Place pan over heat & bring to a boil. Skim off any foam that surfaces, then add a little salt and skim again. 8. When all scum has been skimmed off, add herbs, bay leaf, clove & peppercorns, and simmer gently for 3 hours. 9. Strain stock through a fine sieve into a large bow and allow to cool before skimming off fat. Store until ready to use.