Beef Soup with Noodles or Barley

Starter Stock

5 pounds beef neck bones, sawn into small chunks
1 ten inch section of beef marrow bone, sawn in half length wise then
cross cut
Two pigs feet, cut into eights
1 white onion, quartered
2 celery stalks, quartered
2 carrots, quartered
4 bay leaves
Teaspoon pepper corns
2 quarts of water
1 bottle of white wine
2 garlic gloves

Place meat chunks, marrow bones, pigs feet, onions, celery, and carrots in a

shallow roast pan and place under a broiler on high. Turn the ingredient

every 4-5 minutes until the meat and vegetables have browned.

 

Empty the meat and vegetables into a tall stock pot, cover with wine, water,

adding pepper corns, bay leaves, and garlic cloves. Cover and simmer for

three hours. Remove the lid, and cook another 2 hours, allowing some of the

liquid to reduce. Allow stock to cool. When cool, strain off and retain the

liquid. Place solids in a strainer and place strainer over a bowl to catch and

liquid. Sort through the solids. Retain the meat, cartilage pieces, small

chunks of bones that any meat still cling to. Discard all the vegetables, bay

leaves, celery, carrots and garlic. Pour the catch liquid in with the other soup

stock. Add the meat back to the soup and refrigerate over night or until the

solidified excess fat can be collected from the top of the stock.

 

Finish the soup. Bring the stock to a boil and add:
1 cup chopped peeled carrots
1 cup of very finely chopped celery
1 finely chopped tomato
10 ounces of uncooked wide noodles or barley
1 clove chopped garlic
1 pinch of thyme
1 pinch of sage
¼ cup sherry
Cook the noodle until tender adding a little water in necessary.
Correct the seasoning with sea salt.