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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 or slow
cooker.
Let oil cool before tossing in garbage. Never pour down drain.
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 or slow cooker.
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.
If using crock pot, cook on high for 1 hour, then reduce to low
for a good 6-8 hours. Let it cool for a couple of hours, then put
on low again for another 6-8 hours, stirring occasionally. If it
begins to boil, turn off and let cool before turning on low again.

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.