Marubini in Broth

Begin by preparing the broth: Place beef bones and chicken bones in a large pot. Cover with approximately 4 liters of cold water. Bring to a boil, then reduce heat and skim off any foam.

Add yellow onion for broth (quartered), carrot for broth (roughly chopped), celery stalk for broth (roughly chopped), parsley stems, and black peppercorns to the pot. Season with 10 grams of fine sea salt. Simmer gently for at least 3-4 hours, or up to 6 hours, ensuring the broth remains clear.

Strain the broth through a fine-mesh sieve, discarding all solids. Set the clear beef broth aside, keeping it warm.