Bone broth. It’s all the rage right now in the health and wellness world. I have made it many times in the past from the bones of a whole chicken but really I am not sure I ventured into REAL bone broth territory. Then I would get lazy and buy some organic bone broth in the freezer section but it still seemed to be lacking that fat that I should see solidified on the top and with a true depth of flavor.
Enter bone marrow broth. While getting meat sourced from White Oak Pastures for my stew recipe I noticed the grass fed bone marrow bones. They weren’t that expensive and so I thought let me grab a couple pounds and I will make some legit bone broth. Well here is the recipe folks. And I am ruined. I can never go back to the store bought. Because a cup of this every morning to break fast has healed my gut so much. And the consistency. And the taste. Well it’s pretty much a stand out. It doesn’t actually take that much effort even though you cook it for a couple days. Make sure to visit your local whole foods or grass fed farmer to get these grass fed bone marrow bones. You want the good stuff.
The reason this bone marrow broth is so healthy is because simmering the bones long term causes the bones and marrow to release collagen and amino acids that are the foundational building blocks for the proteins in our body. They also have immune boosting power and studies show they help calm inflammation in the body. The bones also release a powerhouse of minerals…think calcium, phosphorous and magnesium infusion!! These are essential to keep our cells functioning and for energy!
Consider making this a Sunday ritual to keep you healthy all season long!
2lbs grass fed beef bone marrow bones (we prefer White Oak Pastures because they are the real deal)
Quart glass mason jars
1.) Take the 2lbs of bone marrow bones and cover them with cold water in a large stock pot and bring to a quick boil. Let simmer for 20min. This step removes impurities and the “nasty bits” (this will make sense when you see it). Drain off liquid
2.) Roast the bones. Don’t skip this step. This will add miles of flavor to your broth. Turn up the oven to 450 degrees and roast until crisp…about 20 – 25 min.
3.) Pour all the roasted bones with the liquid and crispiness from roasting back into your clean stock pot. Then add just enough spring water to cover the bones. You don’t want them floating but an a couple inches over the top of the bones is good. Bring to simmer and then reduce heat. I like to cook mine for 48hrs on low. This brings the best flavor. The only aromatics I add are 5-8 black peppercorns!
4.) After 48hrs turn off the heat. Cooling the broth is very important to make sure bacteria doesn’t grow. Strain the broth from the bones and I like to add two cups of very cold spring water or you could add a few cubes of ice to cool it quickly. Do not put the hot broth in the fridge. Wait for it to cool and then I add it quart glass mason jars for storage in the fridge.
The broth will develop a thick fat layer once in the fridge. This will actually help keep the broth good for up to a week or two in the fridge. You can also freeze in a designated glass container just leave room for expansion. When you heat up the broth…I like to drink half a cup every day first thing on an empty stomach…just make sure you break up the fat and disperse a little of that in your broth each day!!
Here’s to a healthy gut and body with homemade bone marrow broth!!