This is a simple and wonderful recipe from Bon Appetit and I am going to make some this afternoon.
INGREDIENTS
-
5 pounds veal or beef marrow bones
-
4 peeled carrots
-
4 celery stalks
-
2 halved peeled onions
-
1 halved head of garlic
-
½ bunch flat-leaf parsley stems
-
4 sprigs thyme
-
2 bay leaves
-
¼ teaspoon black peppercorns
RECIPE PREPARATION
-
Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
-
Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
-
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.