Beef Marrow Bone

Best stored raw in the refrigerator and used within a few days, or frozen for longer storage.

Nutritional values are approximate and can vary based on the specific cut and animal.

Roast marrow bones before adding to stocks or broths to develop a richer, deeper flavor.

Scoop out the softened marrow after cooking and spread it on toast or use it as a flavorful fat for searing meats.

Simmer bones for a long time (4-24 hours) to extract maximum flavor and nutrients for bone broth.

Aromatics like onions, carrots, and celery for stock.

Herbs such as bay leaves, thyme, and parsley.

Peppercorns for seasoning broths.

Not browning the bones before simmering, which results in a less flavorful stock.

Boiling the bones too vigorously, which can make the stock cloudy and less appealing.

Discarding the marrow itself; it's a delicious and nutrient-rich part of the bone.