What To Do With Beef Marrow Bones Recipes

ROASTED MARROW BONES

Steps:

• If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

STOCK FROM ROASTED BEEF MARROW BONES

Steps:

• Preheat oven to 400 degrees F.
• Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
• Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
• Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
• Remove everything and place in a large stockpot.
• Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
• Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
• Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
• During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
• Use tongs to remove bones and vegetables.
• Strain stock through cheesecloth to remove all solids; let cool to room temperature.
• Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
• Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.