Preparation:
Tie peppercorns, cloves, thyme and marjoram in a cheesecloth. Put all
ingredients in a *large* soup pot. Add water to barely cover ingredients.
Bring to almost boiling at medium high heat. Turn to very low heat and
simmer, uncovered, all day, or until veggies are of the preferred texture
and meat is well done. Remove large chunks of beef, shred them and return
shreds to pot. Remove tea ball or cheesecloth with spices, discard spices.
Makes about 2 gallons, freezes very well. Can be doubled. Cloves and okra
are the essential "secret" ingredients for this soup. |
