1 celery stick
300 g of paleron
3 marrow bones
Le Parfait Mason Jars
Peel the carrots and leave them whole. Cut the ends of the fennel and celery and leave them whole.
Cut the ends of the onion and celery and leave them whole. Cut the paleron into large pieces.
Place the meat and bones on a plate and bake for 1 hour in the oven at 200°.
Place everything in a pan filled with water up to the level of the food, and cook on low heat for 1 hour, taking care to skim.
Then add the vegetables and cook for another 1 hour.
Set the vegetables and meat aside for later, filter the broth with a cloth, then pour into a jar.
Close the jar and sterilize for 1 hour at 100°