Basic Beef or Pork Soup Stock
Ingredients
5 lbs beef or pork soup bones (2 to 3 inch cut)
1 gallon water, (more water as needed - see below)
1 garlic cluster, peeled
1 2 inch (approximate) section of ginger, peeled
1 large white or yellow onion, peeled
1 tablespoon salt
1 tablespoon pepper
Directions
Prepare Soup Bones:
Rinse soup bones in cold water, then place in a large cooking pot (4
quart or larger)and completely submerge in water.
Bring to a full boil, remove from heat, discard water, and rinse bones
with cold water.
Cooking:
Add one gallon or more of water to completely submerge the
soup bones.
Bring to a full boil.
Reduce heat to medium and continue to boil for 1 hour, adding water as
needed to keep bones submerged.
Skim oil and fat from top as needed.
Cut onion into quarters then add onion and garlic to pot.
Slice ginger into 1/8 to 1/4 inch pieces and add to pot.
Continue cooking until liquid is reduced by 1/2.
Add salt and pepper, and continue cooking for 1 hour, adding water as
needed to maintain 1/2 original volume.
Remove from heat and carefully remove bones from broth. Discard bones.
Strain broth into smaller containers suitable for freezing, discarding
any remaining solids.
Cool to room temperature then seal tightly and freeze for future use.
Stock may be frozen safely for up to two weeks in sealed containers.
Yield: Approximately 1/2 gallon of soup stock.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use only. If published in any manner, credit to the author with a link to the authors web site is required.
