📝 About This Recipe
This deep, amber-hued elixir is the cornerstone of classical French technique, reimagined for the modern kitchen as a nutrient-dense powerhouse. By roasting marrow bones to a deep mahogany and simmering them with a precise bouquet of aromatics, we extract a gelatinous, collagen-rich broth with unparalleled depth of flavor. It is more than just a base for soups; it is a restorative, savory masterpiece that warms the soul and elevates any dish it touches.
🥗 Ingredients
The Foundation
- 4-5 pounds Beef Marrow and Knuckle Bones (a mix of joint bones for collagen and marrow bones for flavor)
- 1 pound Meaty Beef Short Ribs or Oxtail (adds significant depth and meaty richness)
- 2 tablespoons Apple Cider Vinegar (the acid helps extract minerals and collagen from the bones)
- 12-16 cups Filtered Water (enough to cover bones by 2 inches)
The Mirepoix & Aromatics
- 2 large Yellow Onions (halved, skins left on for extra golden color)
- 3 large Carrots (scrubbed and cut into 2-inch chunks)
- 3 large Celery Stalks (including leafy tops, cut into 2-inch chunks)
- 1 head Garlic (halved crosswise to expose the cloves)
- 2 tablespoons Tomato Paste (roasted with the bones for umami and color)
Herbs & Spices
- 6-8 sprigs Fresh Thyme (tied with kitchen twine)
- 3 pieces Dried Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 1 bunch Parsley Stems (adds a bright, grassy finish)
- to taste Sea Salt (add only at the very end of cooking)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Arrange the beef bones and short ribs in a single layer on a large, heavy-duty roasting pan.
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2
Roast the bones for 30 minutes. Turn them over and roast for another 15-20 minutes until they are deeply browned and smelling incredibly fragrant.
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3
During the last 15 minutes of roasting, toss the halved onions, carrots, and garlic into the pan with the bones. Brush the tomato paste onto the bones to caramelize.
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4
Transfer the roasted bones and vegetables into a large stockpot (at least 12-quart capacity) or a slow cooker.
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5
Deglaze the roasting pan by adding a cup of hot water and scraping up all the 'fond' (the brown bits) with a spatula. Pour this liquid gold into the stockpot.
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6
Add the celery, peppercorns, bay leaves, and apple cider vinegar to the pot.
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7
Cover the ingredients with cold filtered water until they are submerged by at least two inches. Let the mixture sit for 30 minutes to allow the vinegar to begin its work.
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8
Bring the pot to a very gentle boil over medium-high heat. As soon as it reaches a boil, immediately reduce the heat to the lowest possible setting for a bare simmer.
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9
Skim off any grey foam or impurities that rise to the surface during the first hour of simmering using a fine mesh spoon.
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10
Simmer for a minimum of 12 hours, though 18-24 hours is ideal for beef. Ensure the bones remain submerged, adding a little more water if necessary.
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11
In the final 4 hours of cooking, add the fresh thyme and parsley stems to infuse the broth with herbal notes without them becoming bitter.
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12
Once finished, turn off the heat. Use a slotted spoon to remove the large bones and vegetables, then strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl.
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13
Cool the broth quickly in an ice bath. Once cool, refrigerate overnight. The next morning, scrape off the solidified layer of fat from the top.
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14
Reheat the broth to serve, seasoning with sea salt only at this point to ensure the flavor isn't over-concentrated.
💡 Chef's Tips
Always start with cold water to ensure a clear broth; hot water clouds the proteins instantly. Do not let the broth reach a rolling boil after the initial heat-up, as this emulsifies the fat and makes the broth cloudy. Leaving the onion skins on provides a beautiful, natural deep amber color to the final liquid. If your broth doesn't 'jiggle' like jelly when cold, you may have used too much water or not enough joint bones (knuckles/feet). Store in glass jars in the fridge for 5 days or freeze in silicone molds for up to 6 months.
🍽️ Serving Suggestions
Serve hot in a mug with a pinch of smoked sea salt and a squeeze of fresh lemon juice. Use as a base for a sophisticated French Onion soup topped with Gruyère croutons. Sip alongside a sourdough grilled cheese sandwich for the ultimate comfort meal. Use it to cook grains like quinoa or farro to infuse them with incredible savory flavor. Add a dash of ginger and turmeric for an anti-inflammatory morning tonic.