Rich and Savory Beef Bone Broth

This recipe is a variation of Sally Fallon Morell’s classic beef stock from Nourishing Traditions page 168, adapted by Yolanda Hawthorne. It was served at our 2024 Wise Traditions conference held in Orlando, Florida. Yield 4-5 quarts — 24 6oz servings

Ingredients

4 lbs beef marrow* and knucklebones
1 calf’s foot, cut into pieces (optional)
½ cup vinegar
4 to 5 quarts of cold filtered water
3 lbs meaty bones (such as short ribs and beef shanks)
1 6 oz jar of tomato paste, optional
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery sticks, coarsely chopped
1 bouquet garni, several sprigs of fresh parsley, thyme and bay leaves, tied together with kitchen string
1 Tbsp dried green peppercorns, crushed
l bunch parsley

Instructions

Preheat oven to 350° F. Place the beef marrow, knucklebones and foot in a stockpot. Add the vinegar and
enough filtered water to cover the bones. Let stand for 30-60 minutes.
Meanwhile, place the meaty bones in a roasting pan, for a particularly aromatic broth, brush the bones with
tomato paste. Place in the oven and roast, turning them once or twice, for about 30 minutes, until well
browned. Remove bones and add them to the pot.
Pour the fat out of the roasting pan, add a little cold filtered water to the pan, set the pan over a high heat and
bring to a boil stirring with a wooden spoon to loosen up any brown bits, and add this liquid to the pot. Add
additional water to cover the bones if necessary.
Place over medium heat, uncovered, bring to a simmer and carefully spoon off any scum that rises to the top.
Add the onions, carrots, celery, bouquet garni and peppercorns, return to a simmer, then lower the heat to
low. Cook at a bare simmer with the lid off or slightly askew for at least 12 hours or as long as 24 hours,
occasionally skimming scum from the top as needed and checking to ensure that the bones remain covered
with water adding more water as needed.
Remove the bones and meat with tongs and a slotted spoon. Strain the stock through a fine-mesh strainer.
*Note: Remove the marrow bones a couple of hours into the cooking and spread the marrow on sourdough bread.