A rich, warming homemade stock for the cooler months.
Author: The Crepes of Wrath
Serves: 8-10 cups
Ingredients
8-10 beef bones (without marrow)
6 cloves of garlic
1 large onion, roughly chopped
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
1 bay leaf
4 sprigs fresh oregano or thyme
2 teaspoons whole peppercorns
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
10-12 cups of water
Instructions
In a 450 degree oven, roast your marrow bones for 8 minutes or so, until they are lightly browned. Add them to a large stock pot with the rest of your stock ingredients, bring to a boil, then simmer on low for 2-4 hours, adding a bit of water if you feel that it needs it every so often. Alternatively, you can make this stock in the crock pot by setting it on high for 6-8 hours. Taste and adjust seasonings as needed. You can keep this stock in the fridge for up to a week or freeze it for up to 3 months.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/09/19/bone-marrow-stock/