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EmailYield: 8 cups
- 4 pounds beef bones (preferably shin)
- 2-1/2 quarts cold water
- 6 peppercorns
- 4 whole cloves
- 1 bay leaf
- 3 sprigs parsley
- 3 sprigs thyme
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 onions, chopped
- Salt to taste
Place bones in soup kettle, add cold water and next 5 ingredients, and bring to a boil. Skim, reduce heat, and simmer, partially covered, 2 hours. Add vegetables and cook 1 hour longer. Strain through cheesecloth and cool. Skim fat from top. Season with salt.
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