Making stock and sorta kinda failing.

I bought some marrow/soup bones from the farmer's market. The bones were beautiful and had a lot of meat on them. My freezer was looking empty with no frozen stock, so I decided to make stock and steal the marrow for a snack. I made a weak onion broth, NOT beef stock. The only thing that came out of this (besides a freezer full of weak onion broth) was that I learned the key to cooking bone marrow. If you soak the bones for 24 hours pre-cooking, the marrow just slides out. Yumm!!!Above, you can see that I had altogether too much onion and water. I needed more bones or less water. Either way would have been better. Plus, I always tend to boil the crap out of my stock. According to every cookbook I own, I am not supposed to do that.

You can see that the marrow is a nice color. It slid right out of the bone and onto my bread. That was a lot of work for one marrowy snack. Next time, more bones and NO BOILING. I will have to make a sign and hang it over my stove.