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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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