6 Beef Marrow Bones or 3 Beef Soup Bones
Leftover Beef Bones
4 Parsnips, broken into pieces
6 ribs Celery, broken into pieces
3 Onions, quartered
8 cloves Garlic, smashed
6 Bay Leaves
Herb Bundle of Thyme & Rosemary
1-2 T Whole Black Peppercorns
Place all in a large stock pot & cover with water.
Simmer all day.
Season with salt (about ½ c. to 10 qts.)
Strain into another large pot.
Freeze in quart containers.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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