2 pounds beef shank or short ribs, or pork neckbones
1 pound marrow bones
3 quarts water
1 large onion, quartered
2 leaves cabbage
2 sprigs fresh parsley or 1 tablespoon dried parsley flakes
1 carrot, cut up
1 parsnip, cut up
1 stalk celery, cut up
5 peppercorns
1 tablespoon salt
1. Combine beef, bones, and water in a 6-quart kettle. Bring to boiling. Boil 15 minutes, skimming frequently.
2. Add remaining ingredients. Simmer rapidly about 1½ hours, or until meat is tender.
3. Strain off broth. Chill quickly. Skim off fat.
4. Remove meat from bones. Set meat aside for use in other dishes. Discard bones, vegetables, and peppercorns.
5. Return skimmed broth to kettle. Boil rapidly about 15 minutes, or until reduced to about 6 cups. Store in refrigerator until needed.
ABOUT 11/2 QUARTS
Meat Stock: Prepare Meat Broth as directed. Chill. Lift off fat. Boil until reduced to 3 cups, about 45 minutes