🧂 Ingredients
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- 1 kg beef bones with marrow (marrow bone)
- 500 grams oxtail
- 300 grams beef brisket or shank
- 1 tbsp coarse sea salt
- 2.5 liters water
- 1 tbsp apple cider vinegar (optional, helps extract minerals)
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👩🍳 Instructions
- 1 Rinse the beef bones, marrow, oxtail, and shank meat thoroughly under running water to remove any remaining blood.
- 2 Place all the bones and meat into a large pot, then pour in water until everything is fully submerged.
- 3 Add the apple cider vinegar and let it sit for 20-30 minutes before heating, so the minerals from the bones are released more easily during cooking.
- 4 Turn the heat to high until the soup comes to a boil, then reduce the heat and skim off any impurities/foam that rise to the surface using a fine mesh skimmer.
- 5 Simmer over low heat for at least 4-6 hours (or 8-12 hours for a richer, thicker broth), making sure the bones stay submerged—add more hot water if the liquid reduces too much.
- 6 After 3 hours, remove the shank meat once it's cooked through, set it aside, cut it into pieces, and return the bone to the pot to continue simmering.
- 7 Once the simmering time is complete and the broth tastes rich and savory, remove the bones and oxtail, then scoop the marrow out of the bones using a small spoon.
- 8 Strain the broth to remove any leftover bone fragments, then season with sea salt to taste.
- 9 Serve the hot broth with pieces of shank meat, oxtail, and the soft marrow mixed in.
💡 Tips
• Choose bones that still have marrow intact (marrow bones) from your trusted butcher for a richer, more flavorful broth.
• The longer you simmer, the more collagen and gelatin dissolve into the broth, giving it a naturally thick texture without needing any additional thickeners.
• Skim off the foam and impurities regularly at the start of cooking to keep the broth clear and free of any off smells.
• Store leftover broth in the fridge for up to 4 days, or freeze it in small containers for an easy everyday meal stock.
📊 Nutrition Facts / serving
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