How to Make Bone Marrow Broth
This slow-simmered bone marrow broth is rich, silky, and deeply savory. Made with marrow bones and a few simple vegetables, it creates a nourishing broth perfect for sipping or building flavorful meals.
Ingredients
- 2–3 lbs beef bones (ideally a mix of knuckle bones, marrow bones, and a few meaty bones)
- 1–2 marrow bones, split lengthwise
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4–5 garlic cloves, smashed
- 1–2 bay leaves
- 1 tsp black peppercorns
- Optional: a small bunch of fresh herbs (thyme, parsley)
- 2 tbsp apple cider vinegar (helps draw minerals from bones)
- Cold water to cover bones
Instructions
- Roast the Bones
- Preheat oven to 425°F
- Place bones and marrow on a baking sheet.
- Roast for 30–40 minutes until nicely browned.
This adds depth and color to the broth.
- Prepare the Broth
- Place bones in a large stockpot.
- Add vegetables, herbs, vinegar, and enough cold water to cover everything.
- Let it sit for 30 minutes before heating—vinegar helps extract nutrients from bones.
- Simmer Slowly
- Bring to a gentle boil over medium heat, then reduce to a very low simmer.
- Skim off any foam or impurities that rise to the surface for a clear broth.
- Simmer for at least 6–8 hours. Longer (12–24 hours) will yield a richer broth.
- Strain and Season
- Remove bones and vegetables, then strain the broth through a fine-mesh sieve.
- Season with salt to taste after straining.
- Cool and Store
- Let the broth cool, then refrigerate or freeze.
- When chilled, you can skim off excess fat if desired, or stir some back in for richness.
Find it online: https://familytreefoodie.com/bone-marrow-broth/