Serves 2
195 min
Beef Marrow Bone Broth
Recipe GLPR15c379f035c423
A deeply nourishing, slow-simmered broth made from grass-fed beef marrow bones with aromatic vegetables and herbs. The long, gentle cooking extracts collagen, gelatin, and the rich marrow for a silky, mineral-rich bone broth that's naturally low in sodium and perfect for a nourishing meal or cooking base.
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Ingredients
1 large grass-fed beef marrow bone (or 2-3 smaller ones)
4-5 cups water
1 onion, quartered
4 celery stalks, cut into large pieces
2 carrots, cleaned and trimmed
1 bouquet garni (bay leaf, thyme, parsley)
1/2 head garlic, unpeeled
4-5 whole cloves
Salt to taste
Black pepper to taste
Directions
Place the grass-fed beef marrow bone in a large stockpot. Cover with the 4-5 cups of water, ensuring the bone is fully submerged. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam or impurities that rise to the surface in the first few minutes.
Add the quartered onion (unpeeled), large celery pieces, carrots, garlic head halves, cloves, and the bouquet garni to the pot.
Maintain a very gentle simmer for 3 hours, partially covered to allow some evaporation while keeping the broth from reducing too quickly. The broth should barely bubble—this slow extraction yields the richest flavor and deepest nourishment.
After 3 hours, carefully remove the bone and all solids using a slotted spoon or tongs. Strain the broth through a fine-mesh strainer into a clean pot or container, discarding the spent vegetables and herbs.
Season the finished broth with salt and black pepper to your taste. Serve warm as a nourishing broth or allow to cool—the broth will gel when chilled due to the collagen and gelatin extracted from the bone.
