- 1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 3 stalks celery, chopped
- 1 carrot, chopped
- 2 quarts of water
- 3 pounds shin and marrow bones of beef
Preheat oven to 350°F. Place the bones in a roasting pan, bake 30 minutes, until bones are browned. Place bones and remaining ingredients in a pot. Bring to a boil, then reduce heat to medium, uncover, and simmer for three hours. Strain the stock though a fine, sieve lined with 2 layers of damp cheesecloth. Serve and enjoy.
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