Soothing Bone Marrow Broth with Healing Herbs
Our bone marrow broth is the perfect way to warm up on a cold day. It's made with just a few simple ingredients, and it's packed with flavor and nutrients. We start by roasting the bones in the oven to develop a deep, rich flavor. Then, we simmer them in water with aromatics like onion, carrots, celery, and herbs. The result is a broth that's full of flavor and goodness.
Bone marrow broth has been a staple in cultures around the world for centuries. It's a traditional remedy for a variety of ailments, and it's also a delicious and nutritious way to warm up on a cold day. Our recipe is inspired by the traditional bone marrow broth, but we've added a few of our own twists to make it even more flavorful and nutritious. We use a combination of beef and veal bones, and we roast them in the oven before simmering them in water. This gives the broth a rich, complex flavor. We also add a variety of aromatics to the broth, such as onion, carrots, celery, and herbs. These aromatics help to balance out the flavor of the broth and make it even more delicious.
Soothing Bone Marrow Broth with Healing Herbs Soothing Bone Marrow Broth with Healing Herbs Soothing Bone Marrow Broth with Healing Herbs Soothing Bone Marrow Broth with Healing Herbs
Prep time: 30 | Cook time: 240 | Serves: 4
Ingredients
  • 4 pounds beef marrow bones, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread the bones on a baking sheet and roast in the preheated oven for 30 minutes, or until browned.
  3. Transfer the bones to a large stockpot and cover with cold water.
  4. Bring to a boil, then reduce heat and simmer for 2 hours.
  5. Add the onion, carrots, celery, thyme, rosemary, oregano, and bay leaf to the pot.
  6. Reduce heat to low and simmer for an additional 2 hours.
  7. Strain the broth through a fine-mesh sieve into a clean pot.
  8. Discard the solids.
Why It Works
  • Roasting the bones in the oven develops a deep, rich flavor.
  • Simmering the bones in water for a long period of time extracts the nutrients and flavor from the bones.
  • The aromatics add flavor and complexity to the broth.