Ingredients Jump to Instructions ↓

  1. 5 pounds Beef bones with meat, cut into pieces

  2. 2 pounds Beef knuckles

  3. 1 gallon Water, or to cover

  4. 1 Onion, quartered

  5. 1 Tomato, cut into 8 wedges

  6. 1 Carrot, cut into quarters

  7. 1 Bay leaf

  8. 1 Branch thyme

  9. 2 larges Carrots, peeled and cut into 1-inch chunks

  10. 2 larges Baking potatoes, peeled and cut into 2-inch chunks

  11. 1/2 Head savoy cabbage, coarsely chopped

  12. Salt

  13. Chopped parsley

  14. Formatted by Manny Rothstein

Instructions Jump to Ingredients ↑

  1. Roast beef bones and knuckles in single layer in roasting pan at 500 degrees, stirring occasionally, until browned, about 30 to 40 minutes. Pour off excess fat and put bones in stock pot. Put roasting pan over high heat, add little water and deglaze, scraping bottom to free any stuck bits of meat. Pour deglazed mixture over bones, then add water to cover. Add onion, tomato, quartered carrot, bay leaf and thyme. Bring to simmer, skimming off foam throughout cooking. Simmer over very low heat about 3 hours. Let stand to cool slightly and strain. Remove any meat from bones and set aside. Chill stock until ready to use. When ready to use, skim fat from top of stock. Heat to simmer. Add carrots, potatoes and cabbage. Simmer, partly covered, until vegetables are tender, about 40 minutes. Add reserved meat from bones and heat through. Season to taste with salt and garnish with parsley. Makes 6 to 8 servings. Each of 6 servings contains about: 174 calories 182 mg sodium 33 mg cholesterol 4 grams fat 20 grams carbohydrates 16 grams protein 1.27 grams fiber. By Donna Deane, Times Test Kitchen Director, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-25-95


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