Beef Stock

 Beef stock

6 pounds beef soup bones (cut into pieces)

10 cups cold water

1 cup sliced onion

½ cup chopped celery

8 whole black peppercorns

4 sprigs parsley

1 large bay leaf

2 teaspoons salt

1 egg

¼ cup water

Place soup bones and the 10 cups of water in a large kettle. Bring to boiling; reduce heat. Simmer uncovered for 3 hours. Remove meat and bones. Cut meat from bones; discard bones. Return meat to the kettle. Add the onion, celery, peppercorns, parsley, bay leaf, and salt. Simmer uncovered for 2 hours. Strain stock. Discard meat, vegetables and seasonings. 

To clarify stock, separate the eggs; set yolk aside for another use. Crush the shell; mix with egg white and the ¼ cup water. Stir into hot stock. Bring to boiling; remove from heat and let stand for 5 minutes. Strain stock. If using the stock while hot, skim fat. OR chill stock; lift off the fat. Use the stock in recipes calling for beef broth or stock. Makes about 6 cups