Making Bone Broth From Marrow Bones
Bone Broth Perfection: What to Do When the Marrow Comes Out of the Bone – PLUS Beef Bone Broth Recipe
Making Bone Broth From Marrow Bones. Nothing beats the rich, comforting warmth of homemade bone broth. But if you’ve ever noticed the marrow slipping out of the bones before your broth is finished, you might be wondering: Should I keep cooking? Should I put it back? How do I make sure my broth is as nutritious as possible?
The good news? That marrow is liquid gold! Instead of discarding it or worrying that your broth is ruined, here’s how you can use it to make your bone broth even more flavorful, nutritious, and gelatin-rich.
Make the most of your bone broth when the marrow separates from the bones. Check out these tips on incorporating marrow into your broth for maximum flavor and nutrition.
Why Does Bone Marrow Fall Out During Cooking?
Bone marrow naturally softens as your broth simmers. If you’re using knuckle bones, femur bones, or shank bones, the marrow inside slowly releases into the broth, enriching it with collagen, essential fatty acids, and minerals. This is a good thing—it means your broth is developing a deep, rich flavor and plenty of nutrition.
Do You Keep Cooking the Bone Broth When the Marrow Comes Out?
Yes! If the marrow comes out of the bones while cooking, you can continue simmering the broth. The marrow itself is packed with nutrients, collagen, and healthy fats, and it will dissolve into the broth over time.
So if the marrow fully separates before you’re done simmering, don’t panic! There are simple ways to ensure it fully incorporates into your broth.
What to Do When the Marrow Comes Out of the Bone
If you notice the marrow floating in your broth, here’s what to do:
1. Keep Cooking
Even if the marrow falls out early, keep simmering the broth. The longer you cook it, the more the nutrients and gelatin will break down into the liquid. Aim for 12 to 24 hours for beef broth and 8 to 12 hours for chicken broth for maximum extraction.
2. Mash It for Better Incorporation
If the marrow is still in chunks, use a spoon or fork to gently mash it against the side of the pot. This helps it dissolve more quickly and evenly into the broth.
3. Blend It for a Creamier Texture
For an ultra-rich and smooth broth, blend the broth and marrow together before straining. Use an immersion blender directly in the pot or transfer small batches to a blender. This ensures no nutrient-packed marrow goes to waste!
4. Stir It Back In
If you’ve already strained your broth and found some marrow left behind, simply whisk it back into the hot liquid. You can also add it to soups or sauces for an extra nutrition boost.
Bonus Tip: Roast the Bones First for Maximum Flavor
If you want an even deeper, more robust broth, roast your bones at 400°F (200°C) for 30–40 minutes before simmering. Roasting enhances the flavor and gives the broth a richer color.
When making bone broth, marrow slipping out of the bone isn’t a problem—it’s an opportunity! Let it continue simmering, mash it in, or blend it for an extra creamy, nutrient-dense broth. The goal is to extract every last bit of goodness from your bones, and this simple step ensures your broth is as nourishing and delicious as possible.
So next time you see marrow floating in your pot, don’t scoop it out—embrace it for the best bone broth ever!
HOMEMADE BEEF BONE BROTH
HOMEMADE BEEF BONE BROTH
INGREDIENTS
* FOR BEEF BROTH: 2-3 lbs Beef Bones (marrow bones, knuckle bones, or oxtail)
2 lrg Carrots, scrubbed and snapped into pieces
2 Celery stalks, washed and snapped into pieces
1 Onion, peeled and quartered
3 Garlic cloves, peels and squashed
1/2 Lemon, squeezed
2 Bay leaves
1 tsp Salt
1 tsp fresh ground Pepper
few sprigs of fresh Herb (thyme or parsley)
1 tsp Red Pepper Flakes if you want a bite to your broth
Water, enough to cover the bones and vegetables
INSTRUCTIONS
Roast the Bones – optional but recommended. Preheat the oven to 400°F (200°C). Place the bones on a baking sheet and roast for 20–30 minutes, turning once. This step adds depth and richness to the flavor.
In a large stockpot or slow cooker, add the roasted bones, chopped vegetables, lemon juice, bay leaves, and herbs. Pour enough water to fully submerge the bones and vegetables, leaving about 2 inches of space at the top.
For a SLOW COOKER: Turn on high for first hour. Then turn to low for the remaining 11 hours (the longer the better as it extracts maximum nutrients and flavor). STOVE TOP: Bring the pot to a boil, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first hour. Let the broth simmer for 12–24 hours to extract maximum nutrients and flavor. Add water as needed to keep the bones submerged.
TIPS FOR BEEF BONE BROTH
* Use a slow cooker for convenience and even cooking.
* For extra collagen, add beef feet or additional connective tissues.
* Season the broth lightly during cooking and adjust flavors before serving.
If you’re looking how to make your own bone broth, whether it be chicken, beef, pork, and fish, click this link BONE BROTH RECIPES for some easy recipes to follow.
