BEEF SOUP, THE HEALER
Yield: 12-16 cups
5 pounds combination beef neck bones and beef marrow bones
1 tablespoon salt
1 teaspoon black pepper
2 whole cloves
3 celery ribs
1 large yellow onion, peeled and sliced
1 clove garlic, peeled and split
(Optional: 2 juniper berries, bruised)
12 cups cold water (cold water draws flavor from ingredients)
2 pounds bottom round or chuck beef in one piece
As many carrots as you please
(Optional: Cannoli white beans, peas, string beans, corn, fine noodles)
||Combine ingredients in a large soup pot, reserving the 2 pound piece of beef and carrots for later.
||Bring to a hard boil. Skim the foam that rises to the top. Remove it several times, if necessary. Lower heat to medium. Cover the pot and boil gently 2 1/2 hours.
||Cool and strain, reserving any meat from the bones. Refrigerate overnight.
||Remove and discard the fat from the top.
||Return the soup to the pot. Add the beef. Bring to a boil. Lower heat to medium. Cut up carrots and add. Boil gently 1 hour, or until meat is very tender. Cool to room temperature. Remove meat and refrigerate. When meat is cold, cut into little pieces and add to soup.
||Add a variety of vegetables. Check for seasoning, adding salt and pepper as desired.