Beef Marrow Bone Broth (DF)

This is a super simple and easy beef marrow bone broth recipe.  There is no double handling or roasting of the bones involved.  This is our go-to method 95% of the time due to the simplicity of it.  We recommend slow cooking for at least 12 hours, though longer is fine too.  We most often do a 24 hour+ broth.

What you’ll need:

SLOW COOKER – Old Sunbeam 5.5L pictured, going the distance.

BONES – Beef marrow bones with joints.  Make sure whatever you buy will fit in your slow cooker!  Use any quantity you like, these ones are over a kilogram for a stronger flavour.  Place the bones in the bottom.

SALT – Use a good quality salt such as Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt.  We don’t recommend refined table salt nor Pink Himalayan Salt.  Sprinkle 2 heaped tablespoons on the top of the meat before adding the water.

WATER – Tap or filtered.  Fill to the fill point.

COOKING – Cook on low for 12 to 24 hours (for a stronger broth).  If you’ve had any current or historical Mast Cell Activation Syndrome (MCAS)/ histamine intolerance please reach out to discuss.  Bone broth is high histamine and should be consumed with caution.

STORAGE & STRAINING – Sealable jugs with strainer attachments make for easy straining and refrigerator storage.  Two storage containers recommended.

After cooking:

1. Turn off and take precautions as the liquid is extremely hot.
2. Remove bones and the remaining larger particles with tongs.  Non-bone particles can be reserved for your dog.
3. Be careful not to burn yourself extracting the remaining liquid.  You can either ladle the liquid out or use heat proof gloves to lift the ceramic dish to pour it.  Ladle or pour into your choice of sealable container through the strainer.
4. Leave jugs out for the liquid and fat to separate and cool enough that it can go into the refrigerator.  The fat will form a cap that you can leave in place on the 2nd jug to seal it while you’re consuming the first jug.  The fat on the 1st jug however, you can use a little in each cup of bone broth (to tolerance) and the rest is perfect for cooking.  Below the fat, the bone broth will have a very gelatinous consistency.  Refrigerate for up to 1 week.  (In our experience, it lasts for up to 2 weeks – but use your nose to gauge).
5. To consume, scoop it into mugs, heat, add some cold water and enjoy.  You may wish to water it down until you get use to the flavour.