Beef Stock

2 1/2 pounds beef and veal bones

1 pound lean beef (top round steak or beef shank) cut into three pieces

3 quarts water

1 large onion quartered

1 large carrot, cut into 4 pieces

1 large rib celery with leaves, cut into 4 pieces

1 plum tomato, cut in half

3 sprigs fresh flat-leaf parsley

1/2 teaspoon salt, or more to taste (optional)

1. Place the bones in a large soup pot with enough cold water to cover. Bring to a boil, uncovered, over high heat. Remove the pot from the heat. Discard the water, reserve the bones, and rinse the pot. Return the bones to the clean pot.
2. Add the meat pieces and the 3 quarts water. Bring to a bopil over high heat. Add the remaining ingredients. Bring to a boil again, then reduce the heat to a vedry slow but steady simmer, and simmer, partially covered, 3 hours. It is important to keep the broth at a simmer; if it boils, it will become cloudy.
3. Strain the broth through a fine sieve, lined if desired with several layers of dampened cheesecloth. Discard all but the broth, unless you want to try my mother's way of cheering up the meat. Cool the broth and refrigerate. covered overnight. The next day, remove and discard the congealed fat on top. Use immediately or refrigerate up to 3 days, or freeze up to 6 months. If you refrigerate for a few days, be sure to bring the broth to a boil before using. Makes about 2 quarts.

TIM'S NOTES: I am not sure this is the best beef stock recipe, but it is tasty enough, and one of the easiest around. The author's mother "cheers up" the boiled meat by shredding it, and serving it with a dressing of oil, red wine vinegar, salt and pepper. If your finished soup (using this stock) has salt in it, I would recommend omitting the salt in the stock making stage. If you think your finished soup needs more salt, you can always add more later.