Making some Wagyu beef stock.

These are bones from 1/8 of a locally raised Wagyu cow I bought yesterday using Bitcoin. The fat layer is thick, I'm guessing from all the marrow.

It's been simmering 20hrs on the stove in water, salt and a cup of vinegar.

I'll remove the bones, strain and start evaporating most of the water out in a few hours.

Beef stock is the secret ingredient in almost every saucy dish I make. I store the concentrated stock in cubes in the freezer.