2 pounds
( 0,91 kg ) beef meat
1
pound ( 0,453 kg ) beef bones
2
quarts ( 2,27 l ) cold water
2
large carrots, scraped and cut into smaller
pieces
1 parsnip, scraped and cut in strips lengthwise 1 onion peeled and cut into quarters
2
garlic cloves
1
small potato, peeled
1
small tomato cut into halves
1
small stick of celery
1
small piece of cauliflower
1
string of fresh parsley leaves
5
peppercorns
salt to taste
Preparation:
Rinse
meat and bones quickly in a cold water.
Put
meat and bones into large pot, cover with cold
water, add salt, peppercorn, and bring to boil.
Add
prepared vegetables and reduce the flame.
Simmer
very slowly (do not let soup boil), until meat is
tender (about 2-1/2 to 3 hours), and add a cup of cold water every 35
to
40 minutes to replace water lost by evaporation.
When
the meat is tender, lift meat out, with a little soup
poured over the meat, and strain soup through a fine sieve or clean
kitchen
towel.
NOTE: In Europe
beef soups are usually named after soup garnish (Noodle Beef Soup or
Butter
Dumplings Beef Soup etc.,).
Tips: Keep
beef meat from soup covered and hot (over steam for example). Beef from soup can be sliced and served
with
any kind of cooked vegetables, mashed potatoes and some hot or cold
sauce.
