All-Natural Beef Marrow Bones
The key to flavorful and nutrient-rich bone broth, our All-Natural Beef Marrow Bones are a must-have for your next batch of bone broth or beef stock.
Valley View Meat Co. Beef Marrow Bones are packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Marrow Bones weighs between .75-1.0 pounds.
The key to flavorful and nutrient-rich bone broth, our All-Natural Beef Marrow Bones are a must-have for your next batch of bone broth or beef stock.
Valley View Meat Co. Beef Marrow Bones are packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Marrow Bones weighs between .75-1.0 pounds.
The key to flavorful and nutrient-rich bone broth, our All-Natural Beef Marrow Bones are a must-have for your next batch of bone broth or beef stock.
Valley View Meat Co. Beef Marrow Bones are packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Marrow Bones weighs between .75-1.0 pounds.
Try it in a recipe!
ROASTED BEEF STOCK
INGREDIENTS:
6 to 8 pounds Beef Marrow Bones
2 cups diced yellow onions
1 cup sliced carrot
1/2 cup sliced celery
2 tablespoons tomato paste
1 gallon water
10 black peppercorns
3 to 4 sprigs fresh parsley
2 cloves garlic
2 sprigs fresh thyme
2 bay leaves
COOKING:
Preheat oven to 475°F. Place beef Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
Beef stock may be used in any recipe that calls for beef broth. Beef stock may be portioned into multiple containers and frozen for up to 6 months.
