Brown Soup Stock

Ingredients

• 6 lbs shin of beef
• 1 sprig marjoram
• 3 quarts cold water
• 2 sprigs parsley
• 1 teaspoon peppercorns
• 1 carrot
• 6 cloves
• 1 turnip
• 1 bay leaf
• 1 onion, diced
• 3 sprigs thyme
• 1 tablespoon coarse sea salt (formerly 'bay salt')

Directions

1. Wipe the beef and cut the lean meat into 1-inch cubes.

2. Brown one-third of the meat in a hot frying pan with marrow from a marrow bone.

3. In a soup kettle, combine the remaining two-thirds of the meat with the bone and fat, and add the cold water.

4. Let the mixture stand for 30 minutes.

5. Place the kettle on the back of the range, add the browned meat, and heat gradually to boiling point.

6. Remove any scum that rises to the surface.

7. Cover and cook slowly for 6 hours, keeping the temperature below boiling point.

8. Add the vegetables and seasonings, and cook for an additional 1.5 hours.

9. Strain the stock and cool it as quickly as possible.