Ingredients
2 pieces Marrow Bones
2 pounds veal shoulder (roughly ground in food processor)
16 cups beef stock
1 1/2 teaspoon ground pepper
2 pieces Lemon zest of 2 lemons separated
1/2 teaspoon bay leaf powder (or whole bay leaf)
3 pieces cloves whole
1/2 cup butter
1 cup flour
2-3 cups trinity mix (equal onion, bellpepper, celery)
1/2 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 1/2 cups Dry Sherry
2 tablespoons worcestershire
1 cup strained tomatoes (or crushed)
2 pieces Juice of 2 lemons separated
4 cube beef bouillon cubes
3 tablespoons corn starch
2 cloves garlic chopped
Preparation
In a cast iron skillet brown veal with bayleaf, 1 tea salt, 1 tea pepper until well browned.. Add this mix to a large stock pot along with beef stock, lemon zest of one lemon and 3 whole cloves. Bring to a boil, reduce to a simmer and cook uncovered for 2.5 hours
In a large cast iron dutch oven prepare a roux with butter and flour cook until the color of a penny. Add trinity mix and garlic and cook until vegetables are soft. Then add zest of 1 lemon, Rosemary, basil, thyme, allspice, nutmeg, cloves 1 teaspoon of the black pepper, cayenne pepper, 1 cup of sherry, worcetershire, strained tomatoes, juice of 2 lemons. cook for another 2 minutes.
when stock is finished, remove marrow bones, pour the stock (and veal) mixture into the large cast iron dutch oven (with roux, cooked trinity mix and spices) bring this to a boil and reduce to a simmer for 45 minutes
in a pyrex cup combine cornstarch and 1/2 cup sherry to make a slurry and gently fold into soup, cook for another 15 minutes, salt and pepper to taste. top with parsley, chopped boiled eggs and a splash of dry sherry
