Ingredients
- 10 lb Wagyu Bones (Knuckle Bones Work Best)
- 3 oz Canola Oil
- 1 lb Yellow Onions (Chopped, Skin On)
- 8 oz Carrots (Chopped, Skin On)
- 8 oz Celery (Chopped)
- 8 oz Tomato Paste
- 10 Pepper Corns
- 1⁄2 bn Parsley
- 1⁄2 bn Thyme
- 3 Bay Leaf
- 28 c Water (1.8 Gallons)
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