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Beef Marrow Bone Broth
Ingredients
  • 2 lbs beef marrow bones
  • 1 lb beef steak of choice stew meat works wonderfully
  • 3 large carrots
  • 1/2 medium celery root (aka celeriac)
  • 1/2 small leek (green part only) optional
  • 3 sprigs of rosemary
  • 1 small bunch of thyme
  • 3 sprigs of oregano
  • 1-2 Tbs oil of choice
  • 2 bay leaves
  • 1 Tbs apple cider vinegar
  • 1/4 tsp salt
  • water
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Wash and cut the carrots and leek into large pieces. (2-3 inches for the carrots and 3-4 inches for the leek).
  3. Wash the celeriac and skin the outside to remove the roots. Chop into large pieces.
  4. Place your bones and vegetables onto a baking sheet and place into the oven. Cook for 30 minutes. If you are like me and always forget to thaw your bones, place the bones in the oven for 10 minutes before adding the vegetables.
  5. In a large skillet, place the oil and turn on high. Once the pan and oil are hot, but not smoking, add the stew meat and braise. If you have never braised meat before your goal is to brown all of the sides but not cook the center of the meat. 30-45 seconds on each side of the meat should get you a nice brown.
  6. Tie your herb sprigs into a bundle with cooking-safe string.
  7. Once your vegetables and bones have roasted, pull them out of the oven and put them directly into a crock pot. Add the braised meat and herb bundle into the crockpot with the bones and veggies.

  8. Fill your 6 quart crockpot with water up to about 3/4inch under the rim. Add the bay leaves. Add the apple cider vinegar. Add the salt.

  9. Cook in your crock pot on low (you should have a little gentle boil after an hour or so).
  10. Remove the herbs after 4 hours or so, otherwise your broth will turn green from the colors seeping out of the herbs.
  11. Remove the meat after 6-8 hours if you want to use the meat for other soups, stews, or another recipe.
  12. I like to remove the veggies after they have gotten soft but are still intact- about 12 hours. Let the bones cook for a total of 12-48 hours. Strain the broth and store in glass jars for up to 1 week in your fridge or freeze the broth if you do not use it right away.
Recipe Notes

Use the broth to drink plain, add it to soups and stew or stir fries, or simmer it until it becomes thick for a gravy. Of course you can use it to make grains as well for other family members or if you are along enough in your journey to tolerate them.

This bone broth is fairly thick and may need to be watered down depending on tolerance.