2 1/2 pounds beef bouillon cubes
2 onions, cut into 1/2-inch slices
1 tablespoon chopped fresh thyme
1 teaspoon dried sage
2 teaspoons dried oregano
4 cubes beef bouillon
1/2 cup water
2 tablespoons molasses
1 dash garlic salt
5 pounds medium meat stock
Point plain-all lemons onto flat end of a metal sieve. Using a sharp knife, cut straight slices out meat into cubes. Place cubes in mesh or plastic bowl to keep in plastic bag.
Place bouillon cubes on serving platter. Add onions, thyme, sage, oregano and water; mix well. Cover and refrigerate 2 hours or overnight.
Place bouillon cubes in freezer bag; seal. Place cubes in freezer bag with hooded handle. Cover bag with plastic wrap; add plastic wrap to freezer bag. Seal plastic bag.
Heat oil in large stockpot over high heat. Pour stock mixture over beef cubes. Let stock stand for 15 minutes. Mix beef cubes into stock.
Reduce temperature to medium-low; cook 15 minutes more. Reduce heat; add celery salt and garlic salt. Simmer uncovered for 10 minutes or until meat thermometer reads 141 degrees F (75 degrees C).
Remove meat from stock. Add celery salt and garlic salt to stock pot as needed. Mix stock pot with stock, vegetables and salt mixture. Bring heat to medium-low; stir until stock is just thickened.
Bring stock to a boil. Add butter or margarine or margarine to pot and stir until melted. Add chicken oil, stirring well. Adjust seasoning salt and spices to taste. Return stock to a boil. Add beef stock and vegetables to stock pot. Simmer covered over medium heat for 1 1/2 hours.
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