This broth can take at least 2 days or more to make, but the result is
FABULOUS!!
A starter for all brown sauces and gravies. You will
need a small amount of
Chicken Broth/Stock to add to this recipe.

INGREDIENTS:
6 medium to large Beef Femur Bones
Olive or Pomace Oil (or vegetable oil) to drizzle over
2 LARGE Onions (Spanish, White, or Vidalia), quartered
2-4 cloves Garlic, smashed
1 cup or more peeled Carrots, cut up into 2 inch pieces
Celery bunch, trimmed - about 2 Cups (see photo)
1-2 Bay Leafs
at least 2 cups of Chicken Broth (see recipe
HERE)
Salt, Pepper
HEAVY duty tin foil (or disposable foil pan on cookie sheet)
6 Bouillon cubes, see note
some Cheese cloth


DIRECTIONS:
On a large foiled lined cookie sheet, place the Femur's, Carrots, the
Spanish Onion roughly cut. Drizzle with Oil.
NOTE: I save my "beef" oil after the baking process and refrigerate,
then reuse when I make broth again. You don't have to do this.
HOWEVER, let oil cool and throw in garbage NOT the drain.
NOTE: Try to use a large heavy duty disposable tin in lieu of using
heavy duty tin foil lined on a large cookie sheet.
Bouillion cubes can vary. I use 2 each of Chicken, Beef and Vegetable
(I get the larger one's by Knorr, but if using the tiny ones by Wyler,
double it).


















In a 400*F oven, roast for 45 minutes to 1 hour. Take out, and with a
knife and/or ice tea spoon or chop sticks, scoop/poke out the marrow
from the femur. Return all to oven and roast for 45 minutes more.


















Remove from oven.


















Place Bones, Marrow, Onions & Carrots into stock pot. Let oil cool
before tossing in garbage. Or you can tilt pan and drain oil into
container and refrigerate to use again at a later date if you're
continually making broth, use this oil instead of Olive Oil as it's potent
and has the beefy flavor already. (I'd say don't keep for more than 3
weeks).
Take the Celery bunch, and finely trim off the outer stalks. Put in stock
pot.


















































Add a few dashes of Salt and Pepper. Add the Bay Leafs, and the
smashed Garlic cloves. Pour in Chicken Broth (see recipe
HERE).
Cover ALL of this with water, at least 2-3 inches over top of the Bones.
Bring to boil, cover, simmer on low for 6 hours, stirring every hour or
so. COOL.
NOTE: For an even richer broth try this:
DAY 1
I let it cool, refrigerate covered overnight
DAY 2
and then simmer again for at least 3 hours the next day. I then cool it
down, refrigerate over night AGAIN.
DAY 3
Simmer for a few minutes
What ever time frame you choose:
Put a LARGE bowl under a collander/strainer.
Remove bones to plate and save for FIDO. Pour the rest of the broth
over colander so the left over veggies don't get in,
but broth is pure in bowl.
Put broth BACK into stock pot. Make sure it is cooled down.
Refrigerate, covered over night. You can discard the veggies.
DAY 4
The next day you can remove the top fat and discard. Now you have a
rich broth!!
You can freeze this broth.
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