Jan'S Meat Stock - cooking recipe

Ingredients

2 lb. beef chuck
1 to 2 lb. pork neck bones
1 gal. water
1 large onion
2 stalks celery with leaves
1/2 c. beef bouillon seasoning
4 kernels of garlic (optional)
1/4 tsp. pepper (optional)

Preparation

Place all ingredients in a large pan and bring to a boil. Turn heat down and simmer for 2 hours.
Skim off fat, strain broth. (May be used for soups or stews or eaten like it is.)
Save meat for other uses.
Will keep in fridge up to a week.