- 1 kilo raw beef marrow bones
- 2 onions, halved with skins on
- 1 tablespoon of Apple Cider Vinegar
- 2 carrots, roughly chopped
- 2 celery sticks & leaves, roughly chopped
- Handful of parsley leaves and stems
- A few sprigs of fresh thyme
- 2 bay leaves
- 10 black peppercorns
- Salt to taste (only add at the end of cooking)
Step by Step Instructions
2. Roast the bones for approximately 25 minutes. You want to see the bones nicely brown and the marrow cooked
3. While the bones are roasting, fill the pot (Instant pot or Stock pot on the stove) to two thirds full with room temperature tap water and bring to the boil
4. Bring the water to a simmer and add the vegetables, herbs, peppercorns & vinegar to the pot
5. Add the bones and onions
6. Skim off any scum that rises to the top (if your beef bones are organic, there will be less scum to remove)
7. Cover the pot and simmer for at least 24 hours. The stock will take on a rich, brown colour. The longer you cook the stock, the darker and richer it will appear.
8. When you are satisfied with the colour and flavour (add salt only now!), remove the bones and vegetables, (the marrow is delicious on toast or as beef marrow dumplings in soups, in fact the late Anthony Bourdain often said “If God made butter, it would taste exactly like bone marrow!”)
9. Strain the soup through a fine-mesh sieve.
10. Cover the strained stock and store in the fridge for at several hours
12. The stock may appear gelatinous. This is a good sign that the collagen in the bones & cartilages have slowly been extracted into the stock and formed gelatine, not to mention many beneficial minerals and nutrients. This is the superfood component in healthy bone broths.
12. Either use straight away or freeze in containers suitable for further use in dishes requiring beef stock
If you haven’t got much room in your freezer for containers of liquid stock, then try making a concentrated reduction into stock cubes. Boil down the strained stock to a thick gel, taking care not to let it stick to the bottom and pour them into ice-cube containers to solidify. These can be stored in the fridge for a few weeks or in the freezer for at least 6 months.
For a lighter stock, you can use cooked bones from Roast chicken or Beef rib roast instead of raw bones.