West Moss-Side Organic Farm - Organic Bones

Bones are individually priced. The smaller weights include 4 or 5 marrow pieces. The larger weight include 2 or so larger bones including knuckles.
What will you do with them? Make Beef broth ... you will be amazed.

Here is an idea for a recipe:
2 kgs beef bones, preferably a mix of marrow bones and bones with a little meat on them eg knuckle bones
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar

Preheat oven to 220C. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
With a large stockpot add celery, bay leaves, peppercorns, and vinegar and scrape the roasted bones and vegetables into the pot along with any juices. Add water to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
Remove the pot from the heat and let cool. Strain broth using a fine-mesh sieve and discard bones and vegetables. When cool, refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth. Use or freeze,

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or rice, or as a base for sauces and soups.