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Ingredients

• 2/3 lb lean beef neck bones thin cut
• 1 x parsnip chunks
• 2 x onions sectioned
• 4 x garlic cloves halved
• 2 x bay leaves
• 1 tsp allspice berries
• 1 tsp black peppercorns
• 1 tsp juniper berries smashed
• 1 bn flatleaf parsley stalks reserve leaves
• 8 x outer leaves from savoy cabbage (8 to 12 leaves)
• 8 sm mushrooms approximate
•     cooked vegetables reserved from stock
• 1/4 tsp tamari soy sauce more or possibly less
• 2 x carrots 1/4" rings, notched
• 1 x parsnip 1/4" rings, notched
• 1 x leek trimmed, 2" lengths
• 2 lrg celery ribs diagonally sliced
•     savoy cabbage leaves the remainder
• 1 1/4 c. peeled pearl onions white and red
• 1 x rutabaga peeled, 1/4" rounds
• 8 sm potatoes 1/4" rounds
•     chopped red bell pepper
•     soy sauce
•     arrowroot mixed with
•     water

Description

VEGETABLE BEEF STOCK: In A Stock Pot, Sear The Meat-bones. Add In Vegetables For The Stock Pot, Along With The Seasonings And Sufficient Cool Water To Cover. Don't Boil; Simmer…

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