A perfect day to make beef stock. First, I toss the ingredients in olive oil, kosher salt, and freshly ground pepper, and roast them at 450 degrees. ...Onions, celery, carrots, parsnips, and beef and marrow bones straight from the butcher with meat still on them. ...20 minutes or until golden brown! Then all of it and the juices into the stock pot full of boiling water with peppercorns, garlic, and two bay leaves. 8 to 12 hours (maybe more!) on a very slow simmer. "Low and slow" is the rule here!! To be honest, this amount of meat and vegetables is making almost TWO pots of stock!..... (Mummie sometimes gets a little carried away shopping and cooking!)

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