Featured Pinch Tips Video
- 2 lb
- 4oz beef marrow bones, sawn into 3in pieces
- 1 lb
- 7oz stewing beef in 1 piece
- 11 c
- celery stalks, coarsely chopped
- bouquet garni
1Place the beef marrow bones in a heavy bottom pan and put the stewing beef on top. Add the water and bring to a boil over low heat, skimming off any foam that rises to the surface.
2Press a clove into each onion half and add to the pan with the celery, peppercorns, and bouquet garni. Partially cover and simmer very gently for 3 hours. Remove the meat and simmer for 1 hour.
3Strain, cool and place in the refrigerator. When cold, carefully remove and discard the layer of fat on the surface. Use immediately or freeze in portions for up to 6 months.