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Prep
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Cook
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Ready In
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servings
Ingredients
- 4-6 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
- 1/2 to 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks (optional)
- Olive oil
- 1-2 medium onions, peeled and quartered
- 1-2 large carrots, cut into 1-2 inch segments
- Handful of celery tops, or 1 large celery rib, cut into 1 inch segments
- 2-3 cloves of garlic, unpeeled
- Handful of parsley, stems and leaves
- 1-2 bay leaves
- 10 peppercorns
Directions
Footnotes
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Cook's Note:
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Editor's Note: