Ingredients
- 2-3 lbs beef marrow bones (from pastured cows)
- 1-2 lbs feet (pastured cows)
- 1 lb neck bones (pastured cows)
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 onion, chopped
- 6 oz of tomato paste
- 4 cloves of garlic, minced
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp dried thyme
- 2 bay leaves
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Lay the bones out on a roasting pan in a single layer and season with sea salt and pepper.
- Bake bones for 30 minutes and then remove from the oven.
- Meanwhile chop the carrots, celery, and onion into equal sizes.
- Turn the bones over and then smear the tomato paste on them. Layer the veggies with the bones. Bake for another 30 minutes.
- Once baked, add the bones and juices to the crock pot and reserve the veggies in a sealed container in the fridge. They’ll come in to play later.
- Add all the other ingredients to the crock pot and fill with water, making sure to leave just enough room for the reserved veggies you will be adding later.
- Cook on low for 24-36 hours. During this time, go on with your daily life while basking in the gorgeous aroma. Add the veggies in about 6-8 hours before the end of your cook cycle.
- Once the wait is up, strain the broth with a fine metal strainer.
- Chill the broth in the fridge overnight. Skim off the chilled fat which forms on the top.
- Store in the fridge for up to 3 days OR do what I do: Freeze the broth in an ice cube tray and then save the cubes in a freezer bag. Every morning I heat one cube with an equal amount of water, add seasoning, and drink with my breakfast. This is a concentrated bone marrow broth, so I like to use a 1:1 ratio of broth to water. If you have a bigger Crock Pot then it won’t be as concentrated.
Enjoy it!