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What You Need:
(To Serve: 4 to 6)
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A 3-pound boneless beef rump, bottom round, brisket or chuck roast, tied
3 pounds chicken parts (back, wings, giblets, necks)
2 quarts water
1 teaspoon salt
3 tablespoons butter
2 cups onions, quartered
1 parsnip, scraped and cut into 1-inch chunks
3 carrots, cut into 1-inch chunks
4 large celery ribs, cut into 2-inch pieces
1 leek, white part only
4 sprigs parsley
1 bay leaf
6 peppercorns
4 whole allspice
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Translate this recipe:
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| How To Cook: |
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1. In a 6- or 8-quart saucepan or soup kettle, combine the beef and chicken parts and cover them with the water. Add the salt. Bring to a boil over high heat, adding more water, if necessary, to cover. Skim off surface scum as it rises.
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2. Meanwhile, in a heavy 12-inch skillet, heat the butter. When the foam subsides, add the chopped onions, parsnip, carrots, celery, leek and parsley.
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3. Over high heat, toss the vegetables in the hot butter for 4 or 5 minutes, or until they are lightly browned. Scrape them into the soup kettle and bring the liquid to a boil again, skim off the surface scum and add the bay leaf, peppercorns and allspice.
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4. Turn the heat to its lowest point, partially cover the pot and simmer slowly for about 2 hours, or until the beef shows no resistance when pierced with the point of a small sharp knife.
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5. Remove the beef to a heated serving platter. Then skim the surface fat from the stock and strain the stock through a large sieve, pressing down hard on the vegetables before discarding them. Taste for seasoning.
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6. The stock may be served as a soup before the beef or on another occasion with dumplings that have been cooked in it.
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