Viennese Beef Soup

Ingredients

2 1/2 pounds beef soup bones cracked
3 pounds beef chuck
3 quarts water
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1 large onions peeled, sliced,
2 each leeks white parts only
2 medium carrots scraped, sliced,
1 x celeriac root pared, cubed
3 small turnip pared, cubed
2 cups cauliflower florets cut up
2 each bay leaves
4 each parsley sprigs
1/2 teaspoon thyme, dried

Directions

Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water.
Put beef and water in a large kettle; bring to a boil.
Add bones, salt and pepper.
Slowly bring to a full simmer; remove any scum from the top.
Cook over low heat, partially covered, 1 1/2 hours.
Again remove any scum from the top.
Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup.