Bone Marrow Beef Broth (Slow Cooker or Stovetop)

Deeply nourishing and full of collagen, this broth can be enjoyed as a sipping stock or used as the base for soups, gravies, and sauces.

Ingredients

• 2–3 lbs beef marrow bones

• 1 lb beef knuckle or joint bones (optional but boosts collagen)

• 1 onion, quartered

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp apple cider vinegar

• 3–4 garlic cloves

• 2 bay leaves

• 1 tsp peppercorns

• 12 cups water

• Salt to taste

Instructions

Slow Cooker (Preferred):

1. Optional roast: Roast bones at 450°F for 20 minutes for richer flavor.

2. Add all ingredients to slow cooker.

3. Cook 12–24 hours on low, adding water as needed.

4. Strain and season. Chill to remove excess fat if desired.

Stovetop: Simmer gently 10–12 hours and skim foam as needed.

Serving Ideas

• Sip warm with sea salt and parsley.

• Use as a base for ramen, stew, or chili.

• Freeze in silicone cubes for easy weeknight cooking.

Beef Marrow Bones

$19.50

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Shop the Cuts Mentioned

Explore the matching Big Horn Mountain Farms product listings below. Availability changes with freezer inventory.

• Wyoming Wagyu Beef Marrow Bones — view product

• Wyoming Wagyu Ground Beef — view product