|Vegetable oil spray||1|
|Beef bones/Beef and veal combination||6 Pound|
|Margarine||4 Tablespoon (Acceptable)|
|Carrots||2 Large, peeled and sliced|
|Leeks||2 Large, rinsed and sliced (Both White And Green Portions)|
|Celery stalks||2 , sliced|
|Onion||8 Ounce, cut into large chunks (1 Large Size)|
|Herb bouquet||1 , tied with a string|
Preheat oven to 400° F.
Lightly spray a large baking pan with vegetable oil.
Arrange beef bones in pan and brown in oven 40 minutes.
Melt margarine in large stockpot over medium-high heat.
Add vegetables and saute 6 minutes.
Cover and cook 15 to 20 minutes over medium-high heat until leeks are limp.
Add remaining ingredients, including browned bones.
Bring to a boil, reduce heat to simmer, cover and cook 4 to 5 hours.
Strain broth and discard solids.
Cool to room temperature.
Cover and refrigerate overnight.
Remove congealed fat from surface and discard.
Pour into containers, cover and freeze.
When defrosted, boil again before using.