Bone Marrow Broth is a timeless elixir revered for its rich, savory flavors and potential health benefits. This recipe combines the wholesome goodness of roasted beef bones with aromatic vegetables, transforming simple ingredients into a deeply comforting, nutrient-packed broth.
How to Make It At Home:
2-3 pounds of beef bones with marrow (e.g., femur or knuckle bones)
1 onion, peeled and halved
2 carrots, washed and roughly chopped
3-4 celery stalks, washed and roughly chopped
4 cloves of garlic, smashed
2 bay leaves
1 tablespoon apple cider vinegar
10-12 cups of water
Salt and pepper, to taste
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them in the oven for about 30-40 minutes until they are browned. This step helps develop the flavor of the broth.
While the bones are roasting, prepare your vegetables.
Once the bones are done roasting, transfer them to a large stockpot.
Add the roasted bones, onion, carrots, celery, garlic, bay leaves, and apple cider vinegar to the pot.
Pour in enough water to cover all the ingredients. Be sure not to overfill the pot.
Bring the mixture to a boil over high heat. Then, reduce the heat to low and let it simmer for at least 8-12 hours, or even up to 24 hours for a richer broth.
Skim any impurities or foam that rise to the surface during the simmering process to clarify the broth.
After simmering, remove the pot from heat and let it cool slightly.
Strain the broth through a fine mesh strainer or cheesecloth into a large bowl or another pot to remove the solids. Discard the solids.
Season the bone marrow broth with salt and pepper to taste.
Allow the broth to cool completely before storing it. You can refrigerate it for up to 5 days or freeze it for longer-term storage.