Beef Marrow Bone Broth

Name: Beef Marrow Bone Broth
Ingredients: 1 large bone marrow bone (or a couple of smaller ones, grassfed only!); 4-5 cups water; 1 onion, quartered; 4 celery stocks, cut into large pieces; 2 carrots, cleaned and trimmed; 1 bouquet garni; half a head of garlic; A few cloves; Salt and pepper to taste

9 ingredients

6 steps

Ingredients

1 large bone marrow bone (or a couple of smaller ones, grassfed only!)
4-5 cups water
1 onion, quartered
4 celery stocks, cut into large pieces
2 carrots, cleaned and trimmed
1 bouquet garni
half a head of garlic
A few cloves
Salt and pepper to taste

Directions

1

First, roast the marrow bone. Preheat the oven to 400°F. Put the marrow bone, cut side up, in a roasting pan or baking dish sprinkled with a bit of salt and pepper.
2

Roast the bone for 15-20 minutes, until it starts to bubble and brown. Let it cool for a few minutes before using a small spoon or fork to scoop the marrow out of the bone.
3

At this point, enjoy the marrow! Put it on bread like butter, top off some steak, or make a pate! Whatever is left over in the marrow bone will come out when cooked in the broth, so don't worry too much about getting it totally clean.
4

Place all of the ingredients, bone included, in a large stock pot. Cover with 4-5 cups of water and bring to a boil.
5

Then let it simmer, uncovered, for 60 to 90 minutes. Afterwards, strain the mixture through a colander and get rid of the solids.
6

Cover the stock and let it chill in the fridge overnight. Before use, discard any fat that has solidified on top. The stock will hold for about 3 days or you can freeze it for up to 3 months.