2 kg beef marrowbones, in pieces
2 large carrots, peeled and cut into chunks
2 onions, quartered
3 celery stalks, each cut into three pieces
a few parsley stalks
1 bay leaf
8 whole black peppercorns
1 blade mace
¼ level teaspoon dried thyme
1 level teaspoon salt
Method
Pre-heat oven 450°F, (230°C).
Place bones in a meat roasting tin, tuck in carrot, onion, celery . Put on high oven shelf, basting occasionally, till bones and vegetables turn brown at edges, 45 mins.
Transfer to large stockpot you own, add cold water to cover. Add rest of ingredients, let it boil and remove scum. Simmer gently, 4 hours. Let it get cold, remove surface fat.
Freeze in containers.
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