Marrow bones and broth
The marrow is the dish. Do not render it so hard that it runs out of the bone.
Heat
450°F, then a slow cooker
Time
20 minutes, then broth overnight
Skip this
Do not roast so long the marrow disappears.
Unlike supermarket beef
- Unlike supermarket beef, these bones are worth roasting, not only boiling.
Before you start
- Thaw the bones overnight in the fridge.
- Set them upright so the marrow stays in the bone.
Tools: Sheet pan, Oven, Slow cooker.
What you need
- Marrow or soup bones
- Salt
- Water
- Toast
Steps
- 1
Set the bones upright on a sheet pan and salt them.
- 2
Roast at 450°F for 15 to 20 minutes, until the marrow looks soft.
If the marrow is liquid and gone, they roasted too long.
- 3
Scoop the marrow onto toast.
- 4
Put the leftover bones in a slow cooker and cover them with water.
- 5
Cook on low 8 hours, then strain the broth.
Temperature
Roast the marrow 15 to 20 minutes at 450°F. Simmer leftover bones at least 4 hours for broth. Neither has a steak-style internal temperature.
Serve it withToast, Salt
LeftoversBroth keeps 4 days in the fridge or 3 months in the freezer.
Feeds4 bones make a snack for 4, and the broth makes a pot of soup.
Skip: Roasting until the marrow runs out
Sources: USDA food safety