Ingredients

Steps

• Place the bones with the beef balanced on top in a large pan. Cover with 2.8 litres of cold water and bring slowly to the boil.
• Remove the grey scum that forms and turn the heat down low.
• When only a small amount of white scum is left, add the vegetables, peppercorns and bouquet garni.
• Partially cover the pan and ensure that the liquid merely ripples rather than bubbles furiously. Continue cooking for 3 hours and remove the meat.
• Cook on for a further 1-2 hours to get the maximum goodness from the marrow bones.
• Strain.