To warm up on these chilly days, the bone marrow broth is very comforting and healing.

Normally broths are the foundation for any good soups and sauces. Meanwhile a bone marrow broth can be served on its own, as it is very flavorful and nutritious.

INGREDIENTS:

1 lb. veal or beef bones

2 white onion cut in halves

4-celery stalks cut to mirepoix

4 carrots peeled and cut to mirepoix

1garlic crushed

½ lb. tomato cut in halves

½ ounce tomato paste

Bouquet garni: bay leaf, thyme, parsley stems, few peppercorn, 2 cloves, coriander seeds, and mustard seeds

STEPS:

Preheat the oven to 400 F

Place the bones in a roasting pan and roast for about 30 minutes turning occasionally then add the vegetables and roast for an additional 20 minutes until everything are well browned.

Transfer everything to a large stockpot including the fat from the roasting pan (scraping with a wooden spoon) add the bouquet garni, the tomato paste and cover with water then place over medium high heat.

When the stock starts boiling, lower the heat to let simmer gently and start skimming off the fat and the foam that start to rise up to the surface.

The longer the simmering process is the better the flavor.  I personally let simmer for at least 3 hours.

Remove the pot from the heat and strain in metal container through a fine sieve, discarding the solids.

To cool quickly:

Place the container in a sink or large ice water stirring frequently until the liquid has cooled. 

Transfer to smaller containers, cover and refrigerate or freeze.