Beef Marrow Bone Broth

1. 1

   First, roast the marrow bone. Preheat the oven to 400u00b0F. Put the marrow bone, cut side up, in a roasting pan or baking dish sprinkled with a bit of salt and pepper.

2. 2

   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.

3. 3

   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.

4. 4

   Place all of the ingredients, bone included, in a large stock pot. Cover with 4-5 cups of water and bring to a boil.

5. 5

   Then let it simmer, uncovered, for 60 to 90 minutes. Afterwards, strain the mixture through a colander and get rid of the solids.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.