Homemade Marrow Bone Stock - Broth

Bone broth and stock has become popular. You may have seen the countless blogs and media outlets touting its many presumed health benefits.

Bone broth made from bones and meats while for stock you just need the bones.

Marketing for bone broth and stock claims it’s a high-protein comfort food for on-the-go lifestyles. It’s also considered a magical elixir that can cure leaky gut — and help with all manners of ailments from arthritis to a weak immune system.

I have no idea if it is the magical elixir it’s claiming to be but from my gran to mum, we always prefer to do our own stock rather than buying ready-made ones, we froze it on ice cube trays or freezer bags and use it almost everything that we cook especially rice and soups. 

INGREDIENTS

• Beef/lamb bones with marrow
• 1 onion – skin on, cut into quarters
• 2 garlic cloves
• Carrot – cut into chunks
• Celery or parsley stalks
• 1 tbsp black pepper
• 2 dried bay leaves

METHOD

1. Place the bones and any additional ingredients into a large stainless steel cooking pot (I use a pressure cooker) and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.
2. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. Simmer for at least 8-12 hours or more if you want. Add more water if needed to make sure bones and vegetables remain fully submerged.
3. Once the bones have simmered, your stock is ready, you will need to strain the stock through a fine mesh strainer. (you can make soup from the chunks) Set aside the stock to cool.
4. Once cooled pour into the ice cube trays or freezer bags.

NOTE

• A generous splash of apple cider vinegar or fresh lemon juice can help to extract the minerals from the bones