Ingredients
- 2 pounds boiling beef (brisket, rump or chuck roast)
- ½ pound marrow bone, cracked
- 2½ quarts cold water
- 1 carrot, diced
- 1 stalk celery, diced
- ¼ cup chopped onion
- 2 teaspoons salt
- 5 peppercorns
- 1 teaspoon thyme leaves
- 1 bay leaf
- 1 clove garlic, crushed
- 1 sprig parsley
- 1 turnip, quartered
- 4 carrots, halved lengthwise
- 4 leeks, trimmed to within 1 inch above white end and halved, or 1 medium onion, sliced.
- 2 stalks celery, halved
- 1 onion, studded with 3 whole cloves
Directions
- Place meat, bone and water in large kettle; add diced carrot and celery, chopped onion and next 6 seasonings.
- Heat to boiling.
- Reduce heat and simmer gently 3 hours, skimming off foam frequently.
- Add remaining ingredients.
- Cover; simmer 1 hour.
- Arrange meat and vegetables on platter; keep warm.
- Strain both through cheesecloth; season to taste.
- Serve broth separately in large soup bowls.