Instructions: Combine the beef, bones and water in a deep saucepan. Bring to a boil and skim. Add the onion, salt, soup greens, bay leaf and peppercorns. Cover loosely and cook over low heat 2 hours, or until meat is tender. Remove beef and strain the soup.

Makes about 2 1/2 quarts soup. Serve the beef with horseradish.

Serves 8 to 10.

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