Beef marrow bones, 100% grass fed, organic

Why eat marrow bones?

• Marrow bones are a nutrient-dense food, packed with essential vitamins and minerals.
• They are rich in healthy fats, collagen, and protein, which support joint health, skin vitality, and overall immune function.
• The collagen in marrow bones helps improve bone strength and skin elasticity, while glucosamine and chondroitin aid in reducing inflammation and relieving joint pain.
• Additionally, marrow bones contain important vitamins like A, E, and B12, which contribute to energy production and overall well-being.

Ingredients:

• 2 marrow bones
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 4 cloves of garlic, smashed
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Water

Marrow bones recipe – rendering and a broth:

1. Roasting the bones:
   • Preheat your oven to 200°C
   • Place the marrow bones on a baking sheet and roast for about 30-45 minutes, until they are browned and the marrow is soft.
   • Remove the bones from the oven and let them cool slightly. Use a small spoon to scoop out the marrow and collect it in a jar. Set the jar aside.
2. Preparing the broth:
   • In a large stockpot, add the roasted bones, carrots, celery, onion, garlic, and bay leaves.
   • Pour in enough water to cover the bones and vegetables by about 2 inches.
   • Add the apple cider vinegar, which helps to extract minerals from the bones.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for at least 12-24 hours. The longer it simmers, the more nutrients will be extracted.
3. Straining and storing:
   • After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl to remove the solids.
   • Season the broth with salt and pepper to taste.
   • Let the broth cool to room temperature, then transfer it to jars or containers for storage. You can refrigerate the broth for up to a week or freeze it for several months.
4. Using the marrow:
   • The collected marrow can be spread on toast, added to soups, or used as a rich, flavourful addition to your dishes.