Beef Stock (Caldo de Res)

3 lb Shin and marrow bones of beef
2 qt Water
1 Carrot, chopped
3 Stalks celery, chopped
2 Tomatoes, chopped
1 md Onion, chopped
1 Bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and 1 parsley sprig, tied up together in a 4" square of cheesecloth)

Preheat the oven to 350F. Place the bones in a roasting pan and bake approximately 30 minutes, until the bones are well browned, turning over once.

Place the browned bones and the remaining ingredients in a large pot. Cover and bring to a boil, then reduce the heat to medium, uncover, and simmer for 3 hours.

Strain the stock through a fine sieve lined with 2 layers of damp cheesecloth. Use the stock in another recipe or cover and save in refrigerator or freeze until ready to use.

~NOTE~ Beef stock is nice to have on hand. You may freeze any leftover stock in ice cube trays. Pop out and store in plastic bags so that you have any amount of stock available when you need it. It will last 2 to 3 days, unfrozen, in the refrigerator or up to 6 months in the freezer.

Source: A Taste of Cuba
Posted by Bobbie Mikes to rec.food.recipes on July 4, 1995.