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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
Makes 32 ounces
large bone marrow bone (or a couple of smaller ones, grassfed only!)
celery stocks, cut into large pieces
carrots, cleaned and trimmed
half a head of garlic
A few cloves
Salt and pepper to taste
- 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.
- 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.
- 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.
- Place all of the ingredients, bone included, in a large stock pot. Cover with 4-5 cups of water and bring to a boil.
- Then let it simmer, uncovered, for 60 to 90 minutes. Afterwards, strain the mixture through a colander and get rid of the solids.
- 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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