Caldo de Huesos

Description
This recipe is for 6 serves.

Ingredients

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

Directions

 * 1) Place the bones in a large stockpot, add the cold water, and bring to a boil over high heat.
 * 2) Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible.
 * 3) Reduce the heat and add the carrot, onion, and herb bundle.
 * 4) Simmer partly covered over low heat, skimming occasionally, 2 to 2-1/2 hours.
 * 5) Strain the broth, and let cool, if possible, over a bowl of ice.
 * 6) Refrigerate overnight, and remove the fat that has congealed on the surface.
 * 7) This broth will keep 3 to 4 days refrigerated or up to 6 months in the freezer.
 * 8) Remember that this broth is unsalted.