Cooking Essentials Beef Bone Marrow Broth Recipes

Steps:

• Preheat oven to 450°F. Place beef bones, 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 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add 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 cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled 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.

Steps:

• PREP/PREPARE
• To create this bone broth, you will need a good heavy-bottom pot (cast iron is good), and a slow cooker, or instant pot capable of holding a volume of 6 quarts or more.
• Some of the secrets to a good beef bone-marrow broth are: Brown your beef bones... nothing brings out the flavors of those bones like spending a bit of time in a high-heat oven. Do not skip this step. Brown the aromatics, but for less time. If you put the veggies in the oven at the same time as the bones, you will wind up with blackened veggies, and you will have to start all over again. In the last stage of browning, brush the aromatics and bones with tomato paste. This will help to flavor the stock, and the acidic nature of the tomato paste will help to coax the collagen out of the bones during the long cooking process.
• I just checked at our local health-food grocer, and they are selling organic beef bone marrow broth at 50 bucks a quart. My ingredients cost about 20 bucks, and that means I have made about 150 dollars worth of broth.
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 450f (230c).
• Place the beef bones on a parchment-lined baking sheet with a rim.
• Roast the bones in the preheated oven for 30 minutes.
• Distribute the celery, onions, shallot, garlic, and carrots on the sheet, and roast an additional 15 minutes.
• Brush the tomato paste over the bones, and veggies, and roast an additional 5 minutes.
• Add the bones and veggies to the pot, and then cover with cold water.
• Chef's Note: If there are any drippings or brown bits (fonds) on the baking dish, add them to the pot. No sense in wasting good flavor.
• Bring the pot up to a boil, and then reduce the heat to a light boil.
• Over the course of the next two hours, use a fine-mesh strainer to remove (and discard) the scum that rises to the surface of the broth.
• Chef's Note: This is probably the most intensive step of the recipe. I would suggest removing the scum about every 10 - 15 minutes.
• Chef's Note: Add water, when needed to keep the level about an inch (2.5cm) above the bones.
• Remove the bones from the broth, and place them into the bowl of your slow cooker.
• Use a strainer to separate the veggies from the broth. Discard the veggies, and add the broth to the slow cooker. If you do not have enough liquid to cover the bones by at least 1 inch (2.5cm), add more water.
• Chef's Tip: When you are straining the broth push against the veggies with a spoon to extract as much liquid as possible.
• Why remove the aromatics (veggies) after only 2 hours? Contrary to popular belief, veggies; especially a French mirpoix (onions, carrots, celery) are not the gift that keeps on giving, and giving, and giving. They can only give so much, before they break down. If you are doing a hard boil, to make a broth, then you have about an hour; if you are doing a light boil (as we are), then you have about 2 hours. After that time those valiant veggies have given their all; soon after that, the spent fibers will begin to break down and release sulfur compounds. Understand, you will not be ruining the broth; as a matter of fact, many people leave the veggies in for the entire time. In my experience, removing them before the long, slow cooking process produces a cleaner tasting broth.
• Add the additional spices (bay leaves, peppercorns, apple-cider vinegar), and wine, if using, cover, and cook on low for 18 - 48 hours. The longer you cook it, the better it will be.
• After the prescribed time, use a fine-mesh strainer to separate the broth, and discard all the remaining solids.
• Allow to come to room temperature, add to tightly-sealed containers, and then store in the fridge for 7 - 10 days, or freeze, and defrost when needed.
• Chef's Tip: If you drink this for your health, you will find it a bit bland, so do not be afraid to spice it up a bit. I will usually put some in a saucepan to warm it up, and then add a pinch or two of salt, or other spices.
• PLATE/PRESENT
• You can warm it up and drink it for its health benefits, or use it in soups and stews. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 425 degrees F.
• Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
• Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
• Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
• Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
• Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
• To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.

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.

Steps:

• Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don't need to cook all the way through but to just develop some color.
• Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
• Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
• Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.