Slow-Braised Club Steaks and Root Vegetable Gravy

Name: Slow-Braised Club Steaks and Root Vegetable Gravy
Total time: 600 min
Ingredients: 1/4 cup Gefen Olive Oil; 4 marrow bones; 2 pounds (910 grams) carrots; 3 parsnips; 2 parsley roots; 10 cloves garlic (optional); 1 knob celery; 2 yellow squashes; 2 onions; 1 tomato; 4 pounds (1.8 kilograms) chicken bones, preferably in a net bag; 1 tablespoon peppercorns; 1 tablespoon salt; 8–9 quarts water; 1 onion, sliced in rings; 4–6 club steaks; Gefen Olive Oil, for drizzling; salt, to taste; pepper, to taste; 3 carrots, cut into chunks; 2 parsley roots, cut into chunks; 2 large shallots, cut into chunks; 4 cloves garlic; 2–3 and 1/2 cups golden bone stock, divided; 2 tablespoons red wine, such as Tuscanini Red Cooking Wine; 1 tablespoon Gefen Potato Starch; 1 tablespoon water

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This dish is built around a deeply flavorful base that brings everything together. A long-simmered bone and vegetable stock creates richness that car

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