Beef Bone Broth with Marrow Fat

Ingredients

• 4 lb Beef Marrow Bones (joint bones, knuckles, shank pieces, preferably with marrow)
• 2 Tbsp Olive Oil (for coating bones before roasting)
• 1/2 fruit Lemon (juiced, added at the end of simmer)
• 1 large Onion (quartered, roasted with bones)
• 4 cloves Garlic (peeled, smashed, roasted)
• 2 inches Ginger (peeled and sliced, roasted)
• 0.5 oz Dried Shiitake Mushrooms (whole, adds umami)
• 2 g Kombu (Dried Sea Kelp) (one or two strips, adds minerals)
• 1 stalk Lemongrass (bruised and cut into 2‑inch pieces)
• 1 piece Star Anise (whole, warm spice)
• 1 piece Cinnamon Stick (adds subtle sweetness)
• 1 tsp Pink Peppercorns (lightly crushed)
• 1 tsp Dried Chili Flakes (optional heat)
• 1/2 tsp Allspice (ground)
• 2 sprigs Fresh Thyme (adds herbal note)
• 2 pieces Bay Leaves (whole)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 Tbsp Chili Honey (optional, adds sweet heat at serving)
• 1 Tbsp Ginger‑Turmeric Paste (optional, adds bright flavor)

Instructions

1. Blanch the Bones

   Place the beef bones in a large pot, cover with cold water, bring to a rolling boil, and boil for 5‑7 minutes. Drain and discard the water, then rinse the bones under cold water to remove surface scum.

   Time: PT10M

   Temperature: boiling

2. Roast the Bones

   Preheat the oven to 500°F. Toss the rinsed bones with 2 Tbsp olive oil and spread on a roasting rack. Roast for 30‑40 minutes, turning once halfway, until the bones are deeply browned.

   Time: PT45M

   Temperature: 500°F

3. Prep Aromatics and Add‑Ins

   While the bones roast, quarter the onion, smash the garlic cloves, slice the ginger, and measure out the dried mushrooms, kombu, lemongrass, star anise, cinnamon stick, pink peppercorns, chili flakes, allspice, thyme, bay leaves, salt, and pepper.

   Time: PT15M

4. Combine Ingredients in Stock Pot

   Place the roasted bones, onion, garlic, ginger, dried mushrooms, kombu, lemongrass, and all spices into the large stock pot. Add enough cold water to cover the bones by about 1 inch (approximately 12‑14 cups). Add the juice of half a lemon.

   Time: PT5M

5. Bring to a Boil and Skim

   Heat the pot over high heat until it reaches a rapid boil. Reduce to a gentle simmer and skim off any foam or scum that rises to the surface with a ladle.

   Time: PT15M

   Temperature: boiling

6. Long Simmer

   Reduce the heat to low (range 3‑4 on a typical stove), partially cover the pot with a lid cracked open, and let the broth simmer gently for 12 hours, stirring occasionally and skimming any fat that rises.

   Time: PT12H

7. Strain the Broth

   Line a fine mesh strainer with cheesecloth over a large bowl. Pour the broth through, discarding solids. For extra clarity, strain a second time through a clean cheesecloth.

   Time: PT15M

8. Cool and Separate Marrow Fat

   Transfer the strained broth to shallow containers and refrigerate for at least 2 hours. The fat will solidify on top; skim it off with a spoon and set aside for later use.

   Time: PT2H

   Temperature: 4°C

9. Finish and Flavor (Optional)

   Reheat the broth gently. Stir in 1 Tbsp chili honey and/or 1 Tbsp ginger‑turmeric paste to taste. Adjust salt if needed.

   Time: PT5M

   Temperature: warm

Nutrition Facts

Calories

55

Protein

5 g

Carbohydrates

1 g

Fat

3 g

Fiber

0 g