Cuban Beef Stock (Caldo de Res)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound flank steak, cut into chunks 2 pounds beef bones 3 quarts water
1-1/2 teaspoons salt 6 black peppercorns 4 cloves garlic, crushed
1 bay leaf 1 large onion, quartered 1 large green bell pepper, seeded and quartered
few sprigs fresh parsley 3 large ripe tomatoes, quartered 1/2 teaspoon ground cumin
1/4 teaspoon powdered saffron, or 3 to 4 saffron threads, crushed



1 Place all ingredients in a large stockpot and bring to a boil over medium-high heat, skimming the scum from the surface until no more appears. Reduce the heat to low and simmer, partially covered, until the meat falls apart, 1-1/2 to 2 hours.
2 Remove from the heat and cool to room temperature, skimming any fat that rises to the surface. Remove the meat and bones, then strain the stock through a colander, pushing down on the solids to extract the stock, refrigerate or freeze for later use. The meat can be used for Ropa Viega or Vaca Frita.

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