Slow-Braised Club Steaks and Root Vegetable Gravy - Kosher.com

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