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

Ingredient Substitutions

• Instead of Beef Marrow Bones: Lamb bones, Pork bones
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Lemon: Apple cider vinegar (1 Tbsp)
• Instead of Onion: Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (1 tsp)
• Instead of Dried Shiitake Mushrooms: Dried porcini, Dried oyster mushrooms
• Instead of Kombu (Dried Sea Kelp): Dried kelp, No substitute (optional)
• Instead of Lemongrass: Lemon zest (1 tsp)
• Instead of Star Anise: Five‑spice powder (1/4 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
• Instead of Pink Peppercorns: Black peppercorns
• Instead of Dried Chili Flakes: Crushed red pepper
• Instead of Allspice: Nutmeg (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Bay Leaves: None
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chili Honey: Honey with a pinch of cayenne
• Instead of Ginger‑Turmeric Paste: Ground ginger + ground turmeric (1/2 tsp each)

Equipment Needed

• Large Stock Pot (12‑qt)
• Roasting Pan with Rack
• Oven
• Ladle
• Fine Mesh Strainer
• Cheesecloth
• Tongs
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Blanching the bones to remove impurities
• Roasting the bones for deep flavor
• Skimming scum during the initial boil
• Maintaining a low, steady simmer for 12 hours
• Straining through cheesecloth for clarity
• Cooling and separating the rendered marrow fat

Chef Tips from the Video

• Roasting at 500°F creates a deep, caramelized flavor that sets this broth apart from plain stock.
• A splash of acid (lemon juice) at the end helps pull minerals from the bones.
• Save the rendered marrow fat; it works great for sautéing vegetables or enriching soups.

Troubleshooting

Storage

Refrigerator: Up to 5 days in airtight containers

Freezer: Up to 3 months; freeze in portion‑size bags

Room temperature: Not recommended; broth can spoil quickly

Make-Ahead Tips

• Roast the bones a day ahead and store them in the fridge.
• The broth can be made in a slow cooker on low for 24 hours.
• Marrow fat can be stored in the freezer for up to 6 months.

Frequently Asked Questions