Simple to make, yet life-changing
3 Jul 2014
'GRASS-FED BEEF MARROW BONE BROTH'
By Sally Fallon, of the Weston A. Price Foundation [author of ‘Nourishing Traditions’ cookbook]
4 pounds of beef marrow, knuckle bones, bits of leftover beef
3 pounds meaty rib or neck bones
4 or more quarts cold water
1/4 cup vinegar (See Resources)
3 onions, coarsely chopped (or your bag of collected frozen onion parts)
3 carrots coarsely chopped (I omit this sometimes)
3 celery sticks, coarsely chopped (I omit this if I don’t have celery)
celtic sea salt – optional – only after broth is completed (See Resources)
- Place all of your bones that have meaty bits on them on a large cookie sheet (with sides) or roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually).
- Meanwhile, throw all of your non-meaty marrow bones into a stockpot [or crockpot], add the water, vinegar and vegetables. Let sit while the other bones are browning.
- Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones.
- Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.
- After a 2-3 hours you will want to ‘rescue’ any of the meat you need for recipes or marrow that you’d like to eat. Using tongs find your marrow bones, pop out the marrow with a small knife and return the bone to the pot.
- After you simmer for 12-72 hours, Sally Fallon says this in the recipe in Nourishing Traditions: “You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.“
- Remove the bones with a slotted spoon and/or tongs.
Strain the stock into a large bowl, then ladle into wide mouth mason jars.
Let the jars sit until they are pretty cool, then freeze or refrigerate. You can remove the congealed fat after refrigerating or even freezing [be sure to leave expansion room when freezing, if you use glass jars], if you want to reduce it a step.