6 lb. meaty beef soup bones (neck, shin, chank, or marrow)
3 carrots, cut up
1 lg. onion sliced
3 stalks celery with leaves cut up
1 lg. tomato cut up (optional)
1 small head cabbage cut up
8 whole peppercorns
4 sprigs parsley
1 bay leaf
1 tbsp. salt
2 tsp. dried thyme crushed
1 clove garlic halved
12 c. water

In a large shallow roasting pan place bones, carrots, and onion. Bake uncovered in a 450 degrees oven for 30 minutes or til the cones are well browned turning occasion occasionally. Drain off fat into a large stockpot or Dutch oven and place the browned bones, carrots and onion. Pour 1/2 water into the roasting pan and rinse. Pour this liquid into the stockpot. Add the celery, tomatoes, cabbage, peppercorns, parsley, bay leaf, salt, and thyme. Add the 12 cups water bring to a boil, reduce heat. Cover and simmer for 5 hours. Discard meat, vegetables and seasoning. If using while hot, skim the fat off the top, if not chill and left off fat.