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Soups and Congees
4 pounds of marrow bones, preferably from the leg of a cow.
2 pounds beef, round or shoulder, cubed
1 pound of onions, cubed
2 Tablespoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
1. Put the bones and two gallons of water in a large pot and bring to the boil. Reduce heat to simmer and cook for one hour.
2. Add beef and simmer for an additional hour, then skim and remove the fat.
3. Add onions and the rest of the ingredients and cook for fifteen minutes, then serve up to fifteen people.