Beef Stock - cooking recipe

Ingredients

3 lb. beef flanken or shin of beef with bone
2 bay leaves
1 large onion, peeled and studded with 5 cloves
1 celery stalk with leaves
1 large carrot, cut into 2-inch pieces
1 Tbsp. kosher salt
1 tsp. fresh gr. black pepper
3 qt. water

Preparation

In large kettle, combine beef, bay leaves, onion with cloves, celery stalk, carrot, salt, pepper and water.
Bring to boil. Reduce to a simmer.
Skim off froth.
Cook 1 1/2 hours, skimming occasionally.
Strain stock through a sieve and chill, reserving meat.
Discard vegetables.
Shred meat and reserve in refrigerator, covered.
Stock can be refrigerated for 2 to 3 days or frozen for up to 3 months.
Before use, remove congealed fat from top.