Bone Marrow Bone Broth Recipe for Deep, Savory Flavor

Bone marrow bone broth is a slow-simmered beef broth made with marrow bones, joint bones, vegetables, and aromatics. Roasting the bones first builds a deeper, toastier flavor, while adding knuckle bones helps give the finished broth body; serve it in a mug or use it as a base for soups, grains, and sauces.

Ingredients

4 lb (1.8 kg) beef marrow bones, cut into 2- to 3-inch (5- to 8-cm) pieces
2 lb (900 g) beef knuckle or joint bones, preferably with some connective tissue
1 large yellow onion, about 7 oz (200 g), quartered
2 medium carrots, about 5 oz (150 g), cut into large pieces
2 celery ribs, about 3½ oz (100 g), cut into large pieces
1 head garlic, about 1¾ oz (50 g), halved crosswise
2 bay leaves
1 tsp (2 g) whole black peppercorns
2 tbsp (30 ml) apple cider vinegar
16 cups (3.8 L) cold water, plus a little more if needed to cover the bones
1–2 tsp fine salt (5–10 g), or to taste, added after straining

Instructions

Heat the oven and prepare the bones. Heat the oven to 425°F (220°C). Pat the bones dry and arrange them in a single layer in a large roasting pan. If the bones have substantial attached beef that you plan to eat, check the thickest piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. For broth, the bones and any remaining meat will continue cooking during the long simmer.
Roast until browned. Roast for 45 minutes, turning the bones once after about 25 minutes so they brown on more than one side. They should look deeply browned in places, not blackened. Roasting the bones and aromatics is what gives this broth its characteristic roasted flavor. If the pan has dark, sticky drippings, that is useful flavor; discard any burned bits.
Set up the pot. Transfer the bones to a large stockpot, ideally 8 quarts (7.6 L) or larger. Pour off excess rendered fat from the roasting pan, then add a splash of water and scrape up the browned residue with a wooden spoon. Add that liquid to the pot. Put in the onion, carrots, celery, garlic, bay leaves, peppercorns, and vinegar.
Add water and bring it to a gentle simmer. Pour in 16 cups (3.8 L) cold water. The bones should be covered; add a little more water if necessary, while leaving several inches of headroom in the pot. Heat slowly until the liquid just begins to simmer, skimming off foam that gathers at the surface during the first 30 to 45 minutes. Do not let it boil hard: vigorous boiling can make the broth cloudy and break rendered fat into small droplets.
Simmer for 12 hours. Lower the heat so that only an occasional small bubble rises to the surface. Partly cover the pot and simmer for 12 hours, checking it periodically. Keep the simmer steady and add hot water if the bones become exposed. Avoid adding cold water, which can interrupt the simmer. Add a small amount of hot water only when needed; too much extra water can dilute the finished broth.
Strain and season. Set a fine-mesh strainer over a heatproof container and carefully pour the broth through it. Discard the bones and cooked vegetables; they have given up much of their flavor and are not intended as a serving portion. Stir in 1 teaspoon (5 g) salt, taste, and add more if needed. The broth will taste less salty when used as a soup base than when sipped on its own, so season according to how you plan to serve it. This recipe yields about 3 quarts (2.8 L), though evaporation and the size of the bones can change the final amount.

Tips

Choose a mix of bones. Marrow bones bring a rich, rounded beef flavor, but they do not contribute as much gelatin as joint bones. Knuckle, neck, or joint bones supply connective tissue that can make chilled broth more supple. Ask a butcher to cut large bones into manageable pieces if they are not already prepared.
Keep the simmer gentle. A few small bubbles are enough. A rolling boil emulsifies fat into the liquid, so the broth may turn cloudy and feel greasy. Cloudiness is mostly an appearance issue, but a low simmer gives you better control over the texture.
Adjust the vegetables to your taste. The onion, carrot, and celery make the broth rounded and savory. For a less sweet, more purely beef-forward broth, use one carrot instead of two. Avoid adding a large amount of herbs or vegetables at the start of a 12-hour simmer, since long cooking can make delicate flavors dull or bitter.
Skim or chill to manage fat. Skim fat from the surface while the broth is hot if you want a lighter result. For more complete removal, chill the broth safely and lift off the solidified fat layer before reheating. The fat can also be left in for a richer mug of broth.

Serving Suggestions

For a simple mug of broth, ladle it hot into cups and finish with a pinch of salt or finely sliced scallion. A squeeze of lemon, a few drops of vinegar, or chopped parsley can brighten the savory flavor at the table. Keep additions modest at first; the broth is concentrated and can taste quite different once it is salted and hot.

Use it wherever you would use beef stock. It works in French onion soup, vegetable soup, beef and barley soup, and braises. Replace some or all of the water in rice, farro, or lentils with broth for a more savory side dish, adjusting the added salt because the broth may already be seasoned. It can also form the liquid base for pan sauces and gravies, though you may want to skim the fat first for a cleaner finish.

If serving it as a starter, pour small portions into warmed bowls and offer cracked pepper, chopped herbs, or a little finely grated ginger separately. That lets guests adjust each serving without changing the whole pot. The broth is also useful as a cooking ingredient straight from the refrigerator or freezer once it has been thawed and reheated.

Variations

More roasted and robust: Roast the onion, carrots, celery, and garlic with the bones for the final 20 to 25 minutes. The vegetables will have a darker, sweeter flavor. Watch them closely, since small pieces can burn before the bones finish browning.

Ginger and scallion: For an Asian-inspired direction, add a 2-inch (5-cm) piece of sliced ginger and 2 scallions during the final 2 hours of simmering. This gives the broth a fresher aromatic note without making the long-cooked base taste overly herbal. Add soy sauce or other salty seasonings only when serving or after straining.

Herb-scented broth: Add 3 thyme sprigs or a small handful of parsley stems for the final 1 to 2 hours. Their flavor is easier to control when they are not simmered for the full 12 hours. Remove the stems when straining.

Use other beef bones: If marrow bones are unavailable, use a mixture of beef neck, shank, oxtail, or joint bones for a similarly savory broth. A mix with more joints may set more firmly when chilled; a mix with more marrow bones tends to be richer. The flavor and yield vary with the cut and how much water is needed to cover it.

Storage and Reheating

Strain the broth into shallow containers or divide it into smaller portions so it cools more quickly. Refrigerate it within 2 hours of cooking; do not leave the stockpot at room temperature to cool for an extended period. You can set the containers in an ice-water bath and stir the broth with a clean utensil to speed cooling. Once chilled, store the broth covered in the refrigerator for 3 to 4 days. A layer of solid fat on top is normal and can be lifted off before use or stirred in after reheating.

For longer storage, freeze the broth in meal-size containers or freezer-safe trays for about 2 to 3 months for best quality. Leave space at the top of each container for expansion, and label it with the date. Thaw in the refrigerator, or reheat directly from frozen over low heat if the container is suitable for stovetop use. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a steaming temperature throughout. Reheat only the amount you expect to serve rather than repeatedly warming and cooling the whole batch.

Frequently Asked Questions

Can I make this broth without roasting the bones?
Yes. You can skip roasting and put the raw bones directly into the pot, but the broth will have a lighter, less roasted flavor and may need more skimming early in the simmer. The 45-minute roasting step is included for a darker, deeper-tasting broth, not because simmering raw bones is impossible.

Why did my broth turn cloudy?
A hard boil is the most common reason: it breaks fat and fine particles into the liquid. Cloudiness can also come from small bone or vegetable particles passing through a coarse strainer. It does not mean the broth has failed. Simmer gently next time, skim early foam, and use a fine-mesh strainer for a clearer appearance.

Should bone marrow broth gel when it is cold?
It may gel, especially if the pot contains plenty of knuckle or joint bones and the broth has reduced. A broth made mostly with marrow bones can remain liquid when chilled. Either result is normal; the final texture depends on the types and proportions of bones, the amount of water, and how much the liquid reduces.

Can I make it in a slow cooker?
Yes, if your slow cooker is large enough to hold the bones and water without exceeding its fill line. Roast the bones first for the same browned flavor, then transfer everything to the cooker and cook on low until the broth is flavorful, usually about 12 to 18 hours depending on the appliance. Follow the appliance maker’s instructions, keep the lid in place, and strain and chill the broth promptly when it is done.

Can I cook the broth for longer than 12 hours?
You can, but a longer simmer is not automatically better. The broth may become more concentrated as water evaporates, while vegetables and aromatics can lose freshness or develop an overcooked flavor. If you choose to simmer longer, monitor the pot, maintain a gentle simmer, and keep the bones covered with hot water as needed.

What can I do with the leftover marrow?
Marrow that remains in the bones after simmering may be soft and may have released much of its flavor. It is fine to discard it with the spent bones. If you want marrow to serve as a distinct ingredient, roast separate marrow bones and prepare them specifically for eating rather than relying on bones that have simmered for 12 hours.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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