beef-bone-marrow-brothToday, I share with you how to make beef bone marrow broth, but before we get into how to make this broth I have something I want you to know.  The very first bone broth I made was an epic fail.

The aroma in the house wreaked of apple cider vinegar, which meant that I had added too much apple cider vinegar.  Needless to say, the broth was awful and almost a year later I finally got the courage to try making bone broth again.  I am happy to say I finally got it right.

Bone Broth

Bone broth is a broth made from animal bones. You can use chicken, beef, lamb, pork, or fish bones; whatever bones you like.  Instead of using vegetables and/or meats to make a broth, the bones, and connective tissues are used to make bone broth. Bone has minerals: calcium, magnesium, sodium, potassium, sulfur, and silicon.

Beef Bone Marrow

Beef bone marrow is the bone from the cow. The marrow is the fatty, gelatinous material inside large beef bones. The marrow has vitamin A, vitamin K2, omega-3, omega-6, iron, selenium, boron, and manganese.

What’s so Good about Bone Broth?

Bone broth is loaded with nutrients which make it excellent for consumption. It is a superfood in a league of its own.  Bone broth is a staple for those who follow a ketogenic, low-carb high fat, or paleo diet. However, it does not matter what diet you follow, bone broth is good for everyone.

Here’s some awesomeness you should know about bone broth:

Ways to Use Bone Broth

  • a base for soups and sauces
  • add flavor, to meat and vegetable dishes
  • sauté vegetables
  • add flavor to cauliflower mash
  • drink as a warm beverage

How to Make Beef Bone Marrow Broth


1. Beef Bone Marrow Bones (4 pounds)

2. Season beef bone marrow bones with salt and pepper.


3. Roast beef bone marrow bones in oven at 400 degrees F for 15-20 minutes


4. Vegetables: 4 carrots, 4 stalks celery, 2 yellow onions, 3-4 cloves of garlic (smashed), bunch of parsley, and 3-4 bay leaves.


5. Place roasted beef bone bones along with the vegetables in the slow-cooker and cover with water.

6. Add 2-3 tablespoons of apple cider vinegar, 1 teaspoon of black pepper, and 1 teaspoon of pink salt. Note:  You may need more salt, but always best to start with a small amount and then add more if needed.

7. Slow-cook the beef bone marrow broth for 12-24-hours or longer if desired.


8. Strain the beef bone marrow broth to remove solids.


9. Pour beef bone marrow broth into glass jars and allow time to cool before you place in refrigerator. Do not put the hot broth in the refrigerator, allow time to cool. You can add a few ice cubes to speed up the cooling process or place jars in an ice bath. Why do this? It cuts down on bacteria growth, helps prevent a food-borne illness, and keeps it fresh (does not sour).

10. The beef bone broth should last a week in the refrigerator, but if you think you will not use it up within a week, stick it in the freezer for later use.


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