Soup stock. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Soup stocks and broths are pantry essentials, and they are very easy to make and preserve at home.

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Ingredients of Soup stock

Prepare 3 pounds of shin of beef.
Prepare 3 quarts of cold water.
You need 1 of small onion.
Prepare 1 of small carrot.
You need 1 of small turnip.
It's 3 of cloves.
You need 2 sprigs of parsley.
It's 1 tablespoon of salt.
Prepare 1 teaspoon of pepper.
You need of Onion seasoning.
Prepare of Celery salt.

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Soup stock instructions

Cut meat in small pieces and have bones well broken.
Add cold water advisable to let stand for one hour before heating..
Prepare vegetables add add with salt and let simmer for 6 or 7 hours..
Skim thoroughly..

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