MARMITE

The marmite should be dark brown with a high gelatin content. The burnt unpeeled onions give color and flavor to the finished marmite. Long simmering is needed to extract the gelatin from the bones.

Ingredients for a minimum of 3 liters: 

2.5
Kilogram Beef bones and lean beef
250 Gram Onions, cut in half, blackened on burner or flattop
250 Gram Carrots, peeled, cut in 2-inch pieces
125 Gram Celery, cut in 2-inch pieces
1 Leek, chopped, greens only
3 Cloves Garlic
2 Bay leaves
2 Stems Fresh thyme
½ Bunch Parsley stems
10 Black peppercorns
5 Liter Water

Procedure:

1. Degorge meat and bones under cold running water. Place meat and bones in stockpot. Add water and bring to a boil. As soon as water boils, reduce heat to a slow simmer.

2. Skim all foam and impurities as they come to the surface. Continue to skim periodically during the first half-hour of simmering.

3. Place cut onions face down on flattop or burner to produce well-charred surfaces. Add to simmering stock.

4. Add remainder of vegetables and bouquet garni.

5. Simmer for approximately 10 hours. Skim periodically. Strain the stock, cool quickly, and remove accumulated fat from surface.

Cost of ingredients (yield 3 liters):

INGREDIENT QUANTITY UNIT UNIT COST
COST/UNIT INGRED COST
Beef and bones 2.5 Kg 3.51 Kg $ 8.78

Onions 250 Gram 0.89 Lb 0.49

Carrots 250 Gram 0.89 Lb 0.49

Celery 125 Gram 1.49 Lb 0.41

Leek 1 Ea 0.25 Ea 0.25

Garlic 0.05

Bay leaves 0.10

Fresh thyme 0.10

Parsley stems 0.50 Bunch 0.50 Bunch 0.25

Black peppercorns 0.05

TOTAL $ 10.97

 

Cost per liter = $10.97/3 = $3.67 per liter