ingredients

4 beef bones

2 bacon slices

2 onions quatered but with the inner brown layer still on

2 carrots thickly sliced

1 turnip diced opitional

1/4 teasepoon salt

1/2 teasepoon roughly crushed black peppercorns

3and 1/2 quarts cold water

method

Put the bones and bacon into a large saucepan and heat gently for 10minutes until the marrow begins to turn from the center of the bones . Turn the bones occasionally . add the vegetable and try for 10 minutes and turning the bones until brown .

Add the herbs salt and peppercorns then pour in the water and bring slowly to a boil .

Skim off any scrum with a spotted spoon , then reduce the heat , half covered with the lid and simmer gently for 4-5 hours until the liquid has reduced by half .Strain through a large sieve with a pitcher.

Cool then chill in the refrigerator overnight . Skim off the fat and store in the refrigerator for up to 3 days. . .

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