Place the beef bones on a tray and also add the marrow bones. Now toast them at 200 °C for 50 minutes. While that’s toasting we can start chopping the vegetables.
First clean the celeriac and cut it in big even slices. Cut those slices in even chunks. Then cut the leek in half and wash it well. The white part should already be clean, so focus on the green leaves. Then slice it in thin slices. Now cut the onion in half and clean them. Then slice them in thin slices as well. Now do the same with the carrot and the celery sticks.
After that drizzle some oil in a big pot and start pan frying the vegetables. Now want a beautiful golden brown color all around.
While that’s pan frying blend the canned tomatoes till smooth. I use canned tomatoes because these are made from very ripe tomatoes and therefor super flavorful. Once you’re happy with the color of the vegetables deglaze the pan with the blended canned tomatoes and also add the garlic that's cut in half with the 4 bay leaves, the thyme, the corianders seeds and the black peppercorns.
Keep on pan frying till the bottom of the pan has a nice fond. When that’s the case deglaze it with the red wine and let it reduce for 90%. Now there is a lot of deglaze and reducing, but this is what gives the sauce depth and it’s richness. Just take your time to do this properly.
Then add the toasted bones to the pan. Now normally I would deglaze the oven tray as well, but this one was so clean that I skipped this step. However, I did pass the fat through a fine sieve. It’s great for pan frying and roasting vegetables.
We also need to add a cow’s foot to the broth. Normally I order these cut, but I accidently ordered it whole and it was too big for the pan. Just cut it all around on the joint and cut it in half. Then it should fit pretty well.
Now add enough water to submerge all the ingredients and bring it to a simmer. Let it simmer on a low heat for at least 12 hours. I had mine simmering for even 24 hours. If needed add some more water in between.
Once you’re happy with the result pass the broth though a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop.
Then reduce the broth on a low simmer. While it’s reducing use a ladle to skim off any fat that’s floating on top. If you do this properly it will result in a super clear broth.
Then pour 500 grams of the broth into a pan and add the 5 bay leaves. Let it infuse for an hour.
After, remove the bay leaves and season the broth with a beef garum or salt. The garum just adds another layer of flavor.