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Soups Start with good stocks
Basic Recipes
~Beef stock~
The Following recipes are the building blocks for many recipes they are a must to know or
have handy, because they affect the way many dishes turn out.
As it is said in the culinary industry these are called the mother sauces, these very important
recipes provide the base for many sauces and soups.
Beef Stock;
5 pounds beef bones, cut in four inch pieces
2 ½ cups diced onions, celery, carrots
2 ½ gallons of water
2 cups of crushed tomatoes
(Sachet bag recipe to follow)
Heat oven at 375 degrees
Rinse bones place in roasting pan bake 1 hour turning occasionally, until browned well all
over
Now add celery, carrots, and onions to pan, bake until vegetables are golden brown. Transfer
vegetables, and bones to a large stock pot about 3 gallons size add water. Bring to boil and
simmer for 1/1/2 hours, skimming foam and fat, occasionally, add tomatoes and Sachet bag,
and continue to simmer another hour, now skim surface of foam and fat and remove bones
and vegetables discard, strain stock bring to boil again and reduce by 1/3 , (some chefs
deglaze roasting pan with red wine and scrap pan bits and pieces and add to stock optional)
make about four quarts.
Sachet bag is a seasoning bag used so to create a clear stock and seasoning flavors are in
stock but floating in it. Sachet bag contains the following wrapped in a cheese cloth and tied
with butchers string.
Tablespoon on Fresh Parsley
1 teaspoon of dried thyme
2 bay leaves
½ teaspoon whole black peppercorns
3 garlic cloves, minced
4 whole cloves