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Homemade Bone Marrow Broth in a Stainless steel pot

Homemade Beef Bone Marrow Broth

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Prep Time 45 minutes
Cook Time 10 hours

Equipment

  • 1 large stockpot or slow cooker
  • 1 roasting pan
  • 1 fine mesh sieve

Ingredients
  

  • 2 lbs beef marrow bones
  • 1 onion with skin on
  • 4-5 garlic cloves with skin
  • 2 carrots cut into smaller pieces
  • 2 tbsp apple cider vinegar
  • 1 bay leaf optional
  • 2 tsp salt optional
  • 1 tsp oregano

Instructions
 

  • Start by blanching your beef marrow bones in a big pot of boiling water. Let them simmer for about 10 minutes.
  • Preheat oven to 400 degrees.
  • Transfer the blanched bones to a roasting pan and roast them for 30 minutes.
  • Transfer the roasted bones to a large stockpot.
  • Add the cubed onion, garlic cloves, carrots, and a splash of apple cider vinegar.
  • Add optional seasonings like sea salt, bay leaves, and oregano to your taste.
  • Fill the pot with cold water, enough to fully submerge all the ingredients.
  • Bring the mixture to a boil over medium-high heat, then reduce to a very low simmer.
  • Allow the broth to simmer on low heat for 8-12 hours.
  • After simmering, remove the pot from the stove top. Strain the broth using a fine-mesh sieve to remove the solids.
  • Allow the broth to cool to room temperature. You may notice a layer of fat on top of the broth; you can skim off this excess fat.
  • Store the strained broth in a large bowl in the refrigerator overnight. Any remaining fat will solidify at the top, making it easy to remove.
  • Pour the broth into ice cube trays or small containers for easy use later. You can freeze the broth for several months.
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