I recently had occasion to purchase some Beef Marrow Bones and I could not pass up the opportunity to try my hand at making Beef Bone Broth.
Why I used Marrow Bone?
Well, honestly, being that this is the first time I purchase bones for this purpose, I didn’t realize there was a difference.
I was although quite surprised at how inexpensive it is. I asked the Butcher behind the counter for beef bones and this was what he brought me. The package, weighing just over 2 pounds, was just over two dollars.
I later did my research. So now I know marrow bones are different because they comes filled with the creamy stuff inside long bones like the femur or the humerus. It a delicacy in many countries and I know I’ve seen it in a movie or two.
Marrow Bones are composed mostly of fat soluble vitamins like vitamin A and calcium, iron, phosphorous, zinc, selenium, magnesium, manganese.
All the wonderful stuff you WANT in a bone broth. So to begin, you need to roast the bones. It isn’t required but it’s highly recommended. It is said to deepen the flavor and I was excited to let hubby try marrow as he had never had the experience before. Once done, I placed 8 cups of water in the pressure cooker and added two carrots, two sticks of celery, one onion plus the two pounds of roasted bones. I forgot to add a few cloves of garlic this time but I more than likely will next time. I also added 1 tablespoon of Apple Cider Vinegar and 1 teaspoon of Adobo (although salt would have been fine).
From what I’ve been able to gather, these babies do about 15 pounds of pressure and you NEVER want to open them before the pressure is dissipates.
I cooked it for 45 minutes, tentatively watching the pressure cooker as I am still new at using it.
Then we uncovered this beauty.
I let the product cool on the counter before placing in the refrigerator.
- 2 pounds Beef Marrow Bones
- 8 Cups Water
- 2 Carrots
- 2 Celery sticks
- 1 Onion
- 3 cloves of garlic (optional)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon salt
- Roast Bones at 425 for 45 minutes.
- Remove from oven and place in pressure cooker.
- Add water and the rest of the ingredients to the pressure cooker.
- Close and allow to cook for 30-45 minutes depending on your preference.
- Allow pressure to dissipate before opening.
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