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Beef Stock

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Supa de Vita | Beef Stock
Recipe type: Soup
Supa de Vita | Beef Stock is a Romanian food recipe cooked in a traditional way.
  • 10 to 12 lbs. beef and veal, chopped
  • large marrow bone, in pieces
  • 1 lb. liver
  • lard
  • 1 large red onion
  • 1 tbs. salt
  • 1 large celery knob
  • 2 or 3 large parsley roots
  • 1 turnip
  • 3 or 4 carrots
  • 1 large potato
  • 1 large parsnip root
  • 20 peppercorns
  • nutmeg
  • 4 or 5 slices of lemon
  • 1 tbs. brown sugar
  • 2 tomatoes
  • 1 leek
  • saffron
  1. Score the meat in a few places with a sharp knife. Cut one pound of beef liver into slices and saute with a little lard. Now place the meat, bones and sauteed liver in a large soup pot. Add one large red onion, one spoonful of salt and enough cold water to cover the meat deeply. Cover tightly and boil slowly with a low flame.
  2. Chop all vegetables. After one hour of boiling add one large celery knob, 2 or 3 large parsley roots, one young turnip, 3 or 4 large carrots, one large potato and one large parsnip root.
  3. Now add peppercorns, a little nutmeg, 4 or 5 slices of lemon, brown sugar and 2 whole tomatoes. Cover and let boil slowly. Skim the foam now and then. Do not add more water.
  4. After the vegetables have been boiling for two hours add one stalk of leek and some saffron. Boil for one hour more or a total of 4 hours. If the beef is not yet soft, cook until it is. If needed, add more salt. When finished, cover and let stand for 4 or 5 hours. Strain through a fine sieve and keep the beef stock covered and in a cool place.

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