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Jamaican Jerk Beef Stock

A very nice Jerk beef stock that can be used when preparing other stews and recipes.

6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
¼ cup chopped scallions
1 large tomato
½ teaspoon diced scotch bonnet pepper
½ cup cubed potatoes
8 whole pimentos
4 sprigs fresh parsley
1 cinnamon leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

Marinate the beef soup bones in Jerk Soup Marinade for at least 3 hours.
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop carrots into 1-inch chunks.
In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally and then drain off the fat.
Place the browned bones, onion, and carrots in a large soup pot or Dutch oven.
Pour ½ cup water into the roasting pan and rinse. Pour this liquid into soup pot.
Add scallion, tomato, pepper, potato parings, pimento, parsley, cinnamon leaf, salt, thyme, and garlic then add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine ¼ cup cold water, 1 egg white, and 1 crushed eggshell.
Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Buy Jerk Soup Recipes Volume I