Beef Marrow Soup
by Jane Smith

beef tubular bones: in a 450F oven for about 20 minutes; let cool, remove the bone marrow IN WHOLE, save.

together with beef chuck or ox tail, cook the bones to make strong beef stock with grilled onion + very small amount of star anise + cinnamon bark

Lightly salt the stock; since you will need to reduce it further, if so desired;

in a smaller pot, add yellow onion cut in half + beef stock simmering for about 10 minutes; remove the onion, add the beef bone marrows, warm it up and serve with roasted dry bread or croutons +/- minced parsley and few orange zest.

Only serve a small cup.