Hungarian beef stock

From Ironic Chefs

Adapted from The Hungarian Cookbook by Susan Derecskey

This is really not likely to be too much different from any other homemade beef stock that you might have around.

Directions

  • 5 lb beef bones
  • 1 Tbsp salt
  • 2 carrots
  • 2 onions
  • 2 celery stalks, including leaves
  • 1 parsnip
  • 4 parsley springs
  • 2 cloves garlic
  • 1 bay leaf
  • 6 peppercorns

Place the bones in a large stock pot, and add water to cover. Bring to a boil and simmer 1 hour, skimming off any scum that forms.

Add the remaining ingredients and simmer for about 5 hours, adding a bit more water as needed.