Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, cut in 8ths
• 2 large carrots, cut in 1-inch chunks
• 2 stalks celery, cut in 1-inch chunks
• 5 pounds beef marrow bones
• 2 teaspoon tomato paste
• 8 whole black peppercorns
• 1 bay leaf
• 5 quarts cold water

Instructions

Step 1

Take 1 large yellow onion, cut in 8ths.
Take large carrots, cut in 1-inch chunks. Take stalks celery, cut in 1-inch chunks.

Step 2

Place an aluminum foil on a baking pan. Oil the foil.
Put the onion, carrot and celery mixture on the baking pan.

Step 3

Place an aluminum foil on another baking pan. Put the beef marrow bones on the pan.

Step 4

Now place these 2 baking pan in an over, bake at 425F for about 45 minutes.

Step 5

Remove them from the oven. Get rid of any excess fat. Put the bones and the onion mixture into a large pot.
Add 5 quarts cold water,
2 teaspoon tomato paste,
8 whole black peppercorns,
and 1 bay leaf in the pot. Give it a stir.

Step 6

Bring it to a simmer gently. When there are foams on the top, remove the foams.
Once it comes to a simmer, turn the heat to low.
Simmer very slowly for 8-12 hours. Give it a stir every couple hours.

Step 7

After simmering, turn off the heat, let cool to room temperature.
Take off the bones. Strain the soup in a bowl with a strainer.