- 3 pounds beef brisket
- 2 pounds medium soup bones
- 5 quarts water
- 4 green onions and tops
- 1 large onion, studded with 10 cloves
- 1 celery stalk and leaves
- 1 bouquet garni
- 2 tablespoons salt
Place beef and bones in large baking pan. Bake at 400° about 1 hour or until well browned on both sides. Remove from pan; place in a large stock pot. Drain off fat from baking pan. Add 1 cup water to pan; scrape up brown bits from bottom. Pour into stock pot. Add remaining water and remaining ingredients, except salt. Bring slowly to boil; remove scum as it accumulates on surface. Cover; simmer 1 hour. Add salt; simmer 3 hours. Remove meat and vegetables; strain through wet muslin. Chill; remove fat before using.
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