Makes approx. 4 cups

Ingredients:

2 lb beef marrow bones
2 carrots, peeled and chopped
4 celery ribs, chopped
3-5 sprigs fresh thyme
8 peppercorns
2 bay leaves
1/2 head garlic, smashed with skin
4 cloves
1 Tablespoon chilli jelly
or
1 chilli, smashed


Method:

Heat oven to 400 degrees F.
Place vegetables in large roasting pan.
Drizzle with 2 teaspoon vegetable oil.
Place the bones on top of the vegetables.
Sprinkle with fresh thyme, bay leaves & peppercorns.
Roast in oven for 1 hour.
Place pan over stove top burner(s).
Add 1/2 cup red wine.
Cover with fresh water and simmer for two hours.
Let cool.
Take out bones, remove marrow from inside bones and return to stock.
Let simmer for 1 more hour.
Let cool.

Sieve out the solids and discard.
Keep stock in refrigerator for up to 3 days.
Freeze in containers for future use.