195. Protein soups - beef stock : Food Combining Hay Diet
2 lb<\160>/1 kg beef marrowbones
2 pints /1 litre water
1 onion, sliced
1 carrot, sliced
1 bay leaf
4 black peppercorns, whole
salt to taste
Place the bones and water in a pressure cooker and simmer gently for 15 minutes. Then cool and remove any scum that forms on the surface.
Add the remaining ingredients and cook under 15 lbs pressure for 45 minutes before allowing to cool.
Without a pressure cooker simmer, the bones gently for 4 hours.
Cool, strain the stock and leave to go cold. Then remove the solid fat from the surface.
Freeze the stock in small quantities for later use in soups, stews and sauces.
Chicken Stock: Follow the same recipe using the chicken carcass or 8 oz / 200g of chicken giblets.
Fish Stock : Follow the same recipe using 1 lb / 450g of fish trimmings
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