- 5 pounds beef marrow bones
- 6 ounce can tomato paste
- 1 onion, roughly chopped
- 2 to 3 carrots, cut into chunks
- 2 to 3 stalks of celery, cut into chunks
- 1/3 cup white vinegar
- 4 bay leaves
- 4 cloves of garlic
- 10 to 15 peppercorns
- 12 cups of cold water
- Sea salt, added to the final product
==ROASTING PROCESS ==
Preheat the oven to 400 degrees. Place the bones in a roasting pan and roast for 30 minutes. Turn bones over and roast for another 30 minutes. Remove from the oven and drain off fat. Temporarily place the bones on a plate and brush hot bones on all sides with the tomato paste. Put the onions, carrots, and celery in the pan and place the bones on top. Roast for another 30 minutes.
== TO THE CROCK POT ==
Add the roasted bones and vegetables to a large crock pot. Place the empty pan on the stovetop and deglaze with the vinegar, scraping the bottom of the pan for browned particles. Pour about a cup of the water in the pan to further deglaze it. Pour the resulting liquid into the crock pot with the remaining 12 cups of cold water (or until filled an inch from the top). Add the bay leaves, garlic, and peppercorns. Cover and cook on low heat for between 24 and 72 hours.
== EATING AND STORING THE BROTH ==
Two choices from here:
Option 1- Remove from the heat, strain the broth and discard the solid ingredients. This is when you might add the salt, to taste, to the broth. Store in smaller glass containers so you can remove them from the freezer as desired. The broth will stay fresh in the fridge for about 3 days.
Option 2- Keep the crock pot on low for up to 5 days. From day 2 to 5, strain and drink a cupful at a time and enjoy a mug of broth whenever you like. As you remove broth add equal amounts of water to extend the life of the soup. When you get to about the half full line, follow option 1 for storage.
- Date March 2, 2014
- Tags soups