Beef Marrow Bone Broth
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).