Bone Soup

INGREDIENTS

• 1kg beef (skenkels) with lots of meat on, 4cm slices
• 1kg (murgbene) without meat and fat, in slices
• 50ml oil
• 5L water
• 2 onions, halved and thick slices
• 2 celdery sticks, with leaves, washed, heared and roughly cut
• 4 yellow carrots, peeled and thick slices
• 1-2 (rape), peeled, in quarters covered in lemon juice
• 6 'naeltjies'
• 1 small cinimon stick
• 2-3 bayleaves
• 6 sprigs parsley, washed
• 6 peper corns
• 15ml black peper corns
• salt

METHOD

1. Clean meat with kitchen towel and remove (saagsels)
2. heat water in big pot until boil
3. dish meat in water and heat until boil and remove bones
4. press bones dry with towel
5. throw away the water
6. heat the oil in big iron pot
7. fry meat on both sides slow and long at medium heat
8. remove meat and remove access fat
9. put 250ml water in pot and release all sticky bits at bottom
10. Add meat back into pot and add rest of water
11. heat until boil and remove foam
12. add rest of ingredients and simmer 2-3 hours uncovered
13. add water as needed
14. add more salt and peper if required
15. remove bones and dish 'murg' out

8 portions