Foundation for Meat Based Soup

How to make a rich, flavorful soup base

Meat of choice on bone if possible - good choices are pork neck bones, beef short ribs, lamb neck bones or lamb shanks cut into pieces

Method 1:
Olive Oil
Kosher salt
Ground Black Pepper
Method 2:
Olive Oil
Garlic Powder
Onion Powder
Ground Allspice
Kosher salt
Ground Black Pepper
Both:
Large yellow onion, cut into quarters, skin on
2 stalks celery, cut in half
1 large carrot, quartered or cut in thirds
5-10 garlic cloves, unpeeled
1 fresh bay leaf or 2 dried
Kosher Salt
Black pepper
Ground allspice

Method 1:

Heat a large dutch oven over medium-high to high heat
Salt & pepper meat
Add oil to heated pan and add a single layer of meat
Brown well on one side, turn and brown on opposite side
Remove meat to a bowl and finish browning remaining meat
Method 2:
Heat oven to 325-350º
Brush oil on a large baking tray and place meat, fatty side up in a single layer over oil
Sprinkle with seasonings and place into preheated oven
Roast until meat is browned on top
Both:
Once meat is browned, add to a large dutch oven with vegetables and seasonings
Add water just to cover meat, bring to a boil, reduce heat and simmer for 2 or more hours, until meat is falling off bones
Remove meat and bones and set aside until cool enough to handle
Strain broth and discard vegetables and solids
Refrigerate broth to allow fat to rise (this can be done in the freezer for a few hours for soup the same day or overnight in the refrigerator)
Separate meat from bones and cut or shred into bite-sized pieces
Refrigerate until ready to make soup

Questions about this recipe?

How To: Cooking Techniques

Foundation for Meat Based Soup