RECETAS Y COCINA

Ingredients

• 2 pounds beef and/or veal bones, with some meat attached
• 1 onion studded with 2 cloves
• 2 quarts cold water
• 2 small celery ribs with leaves, 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string
• 1 carrot, peeled and quartered

Preparation

Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat.

Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible.

Reduce the heat and add the carrot, onion, and herb bundle.

Simmer partly covered over low heat, skimming occasionally, 2 to 2 1/2 hours.

Strain the broth, and let cool, if possible, over a bowl of ice.

Refrigerate overnight, and remove the fat that has congealed on the surface.

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Presentation

This broth will keep 3 to 4 days refrigerated or up to 6 months in the freezer.

It can be used as a base for all kinds of soups.

Remember that this broth is unsalted.

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