How to Make Beef Marrow Bone Soup

Beef Bone Broth

Dec 30, 2014

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

The longer you cook this nourishing broth, the more savory and concentrated it will get. Roasting the basic and vegetables beforehand volition add even more flavour and richness. Season with salt and sip this restorative goop on its own, utilize it as a cooking liquid for grains or legumes, or deploy it as a base for hearty sauces and good for you soups.

Ingredients

Makes about eight cups of broth, depending on cooking time

4 pounds beef bones, preferably a mix of marrow bones and bones with a picayune meat on them, such as oxtail, short ribs, or knuckle basic (cut in one-half past a butcher)

ii medium unpeeled carrots, cut into 2-inch pieces

1 medium leek, end trimmed, cut into 2-inch pieces

i medium onion, quartered

one garlic caput, halved crosswise

2 celery stalks, cut into two-inch pieces

2 bay leaves

2 tablespoons blackness peppercorns

ane tablespoon cider vinegar

Special equipment:

6-quart (or larger) stockpot or a large boring cooker

Step 1

Preheat oven to 450°F. Place beefiness basic, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about xx minutes more.

Step 2

Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add together celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to encompass basic and vegetables.

Step three

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and melt with chapeau slightly ajar, skimming foam and excess fat occasionally, for at least viii but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next 24-hour interval.) The longer y'all simmer information technology, the ameliorate your broth will be. Add more than water if necessary to ensure bones and vegetables are fully submerged. Alternately, yous can melt the goop in a tiresome cooker on low for the aforementioned amount of fourth dimension.

Step 4

Remove the pot from the heat and permit cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Permit go on to absurd until barely warm, then air-condition in smaller containers overnight. Remove solidified fat from the superlative of the chilled broth.

Do Ahead:

Goop can exist stored for up to v days in the refrigerator and up to 6 months in the freezer.

How would you charge per unit Beef Bone Goop?

Reviews (73)

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• I loved information technology

• OMG. Fantastic. I never post. Only, I needed to make a bone goop for French Onion Soup and for Pho. I bought very expensive beef marrow bones and organic chicken bones. I roasted, organic onion, organic garlic, and organic celery, and organic carrot. Information technology was simmering. I needed broth for the French Onion Soup and then, sieved and chilled for the PHO. It took 24 hours. Simply, the results were fantastic. I did use whole peppercorns. TWO tablespoons. There was non any issue with the spice. It is a fantastic base of operations. Cheers.

• no affair how low I have the burner, the broth cooks away and many pounds of meat and basic, and I end up with only a few cups.

• Enjoyable would say playing with your own taste is always. Expected

• I always brand this in a slow cooker and cook for 24 hours or so. It is delish and y'all can feel how healthy information technology is when y'all potable or consume information technology. I apply this as a base for pho and onion soup. Contain marrow bones with bones with some meat for the best result.

• any reason not to apply a crock pot for this?

• To counterbalance in on the neat pepperCORN debate... I fabricated this over the course of the last 2 days for use in a beef stew. If I were making this os broth to eat as a stand-alone, I would likely reduce the peppercorns to ane T. But, one time I browned my stew meat, deglazed my pan with blood-red wine, & added the tomato paste, veggies, and table salt, I establish the pepper to be well-counterbalanced. And, the house smells astonishing!

• This is method works perfectly for any kind of os broth. I utilise basically the aforementioned affair for chicken and beef, I'1000 certain it would work with ham. Timeless! If yous can await the full 24 hours, it's worth information technology to do so. And every bit to the pepper.. 2T of peppercorns is perfectly fine and non at all peppery. I'm agape reviewers suggesting otherwise used basis pepper or something. Usually I but eyeball information technology and if I had to guess, I wind up with somewhere between one and 2T, y'all can't even tell there was pepper added in the final product. It just adds a niggling vitality to the broth.

• I find it peculiar Rhoda suggests discarding everything, including the bones. The marrow is the best part of it. As well, why cut up the vegetables? Do yous call up they will contribute more than if cutting up after all that cooking? Over all, non a bad simple recipe. Bake the bones so slowly boil with vegies.

• I have made this recipe a couple times at present and it e'er turns out well. Information technology seems some reviewers here (obviously novice cooks) They are all stirred up about the quantity of peppercorns the recipe calls for. If you use the quantity of water to result in 8 cups of goop every bit the recipe states, this amount is perfectly fine. Y'all need to utilize whole peppercorns evidently not ground pepper. Some people take either too much fourth dimension on their easily, or non plenty stress in their lives if this is a major issue for them. This broth is excellent lone but my favorite thing to practice with information technology is make minestrone soup.

• I had no bug with this recipe whatsoever and used the two tablespoons of peppercorns. I simmered for nearly 9.v hours. The final result was a rich, thick and flavourful broth that I provided a wonderful base of operations for French Onion Soup. Will definitely use this as my 'go to' recipe in the future.

• I really wish I had read the reviews! Too much peppercorn!! I knew better but followed the recipie anyway. two tablespoons ruins it completely. Then disappointed!

• Whole peppercorns, not ground pepper! Good beef broth even after only 9 hours of cooking.

• Notation to reviewers: This recipe calls for 2 tablespoons of peppercorns non regular footing pepper.

• Made the broth as instructed in a higher place, and information technology was undrinkable. The excessive corporeality of pepper fabricated the broth to spicy, most specially after fasting. We habanero sauce regularly, just not after a fast.

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Source: https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700

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