Beef Broth

Rinse the beef marrow bones and beef chuck thoroughly under cold running water. Place the beef marrow bones and beef chuck in a large, heavy-bottomed pot and cover with the cold water.

Bring the cold water to a gentle simmer over medium heat. As foam and impurities rise to the surface, carefully skim them off using a ladle or fine-mesh skimmer. Continue skimming until the liquid is relatively clear. Add the carrots, celery stalks, yellow onion (peeled and halved), bay leaves, and black peppercorns to the pot.

Reduce the heat to low, cover the pot partially, and let the broth simmer gently for at least 4-5 hours, or up to 6 hours. The beef chuck should be very tender. Season with fine sea salt to taste during the last hour of simmering.