Beef Marrow Bone Broth

January 10, 2015
3 Ratings
  • Makes 32 ounces
Author Notes

Long story short, I bought a beef marrow bone that was a bit too large for our two person meal and being that I am trying my best to avoid waste, I decided to make a good old fashioned bone broth! It was perfect really, I intended to make soup the following day and it called for beef broth. Why use a box of the prepackaged stuff when I could make my own? —onetinyspark

What You'll Need
  • 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
  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.

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