Take 3 kilo of split marrowbones, and a mirepoix, consisting of
roughly diced onion, celery, leek, carrot with some bay leaf, thyme
sprigs and a few peppercorns.
Keeping quite traditional is best but the inclusion of a piece
of star anise works or substitute the celery for celeriac.
Roast the bones in a hot oven turning regular till rich and
golden, take out when done and place in a deep stock pan, gently
fry the mirepoix in the roasting tray for 5 or 6 minutes, deglaze
with a litre of cold water, carefully scrape the tray for any
sediments and add all this to the stock pan.
Cover with cold water, its important to use cold water, it
helps the fat particles rise to the surface so its easier to remove
the white froth on top and achieve a clear broth.
Add a tablespoon of tomato puree and bring to boil, turn down
and simmer for 3 to 4 hours skimming the fat from the surface
When done gently pass through a fine sieve into a medium stock
pan and reduce by half on a steady boil.
Strain again then chill down, were now ready to use in a
variety of sauces, gravies and casseroles.