Beef Consommé

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Oxmoor House

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Ingredients

1 pound soup bones

3 pounds beef stew meat, cut into 1 1/42-inch cubes and divided

3 pounds veal knuckles

3 quarts cold water

1 quart chicken broth

1 small onion, sliced

1 carrot, thinly sliced

1 small turnip, diced

1 stalk celery, thinly sliced

1 teaspoon salt

1 teaspoon whole peppercorns

1 bay leaf

4 whole cloves

1 sprig fresh marjoram

2 sprigs fresh parsley

2 sprigs fresh thyme

Chopped fresh parsley

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