Here’s What You’ll Need:
- 1-2 lbs. marrow bones (or joint bones, soup bones, or rib bones
- unchlorinated and unfluoridated water, to cover bones
Here’s How I do it:
- If you have longer bones, such as rib bones, chip the bones before you begin to cook them. That way you’ll get more of the marrow in your stock.
- Put the bones into a stockpot and fill to 1″ above the bones with water.
- Boil the bones; Put on low heat to maintain a simmer and cook for 2 to 3 days. (You may take it off of the heat to leave your house or to sleep at night. It won’t hurt the stock at all to simply start it up the next morning or when you return from your errands.)
- Check your stockpot periodically and stir the marrow bits back into the simmering water.
- Once they have cooked, take the remaining marrow out of the bones and place on a plate to cool.
- Pour the liquid into glass containers. I use Ball canning jars with plastic lids. Place the beef broth into the refrigerator if you’ll use it within 5-7 days or place it into the freezer (Make sure you have left ample space for freezing!) if you won’t use it in that time frame.