You will often find soup or marrow bones as your lagniappe each month. Assuming you don’t have a faithful dog competing for them, there is nothing better as a base for your soups, gravies and sauces. They all contain marrow, which is life itself. Here’s a good recipe for making your own stock.
Beef Bone Stock
- 4 pounds beef bones (good ones are from joints)
- 3 large carrots, peeled and roughly chopped
- 2 medium onions, peeled and quartered
- 3 ribs celery, roughly chopped
- 1 sprig fresh thyme
- 2 bay leaves, preferably fresh
- 2 garlic cloves
- Preheat the oven to 400 degrees. Rinse and dry the bones. Place bones in a deep roasting pan and roast in oven about 1 hour, or until browned. Make sure they don’t start to char.
- Put the bones in a 12-quart stockpot and cover with cold water by 2 inches. Bring to a simmer. Remove any scum that floats up. Add the remaining ingredients and enough cold water to cover the vegetables. Bring to a simmer again and skim as needed. Simmer for 4 hours or more.
- Remove from heat, strain and cool. Heat stock, taste and add salt. It will need it. If it’s weak, reduce over medium heat until strong enough for use. Cool and refrigerate. Makes ½ gallon.