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 bones2 carrots, chopped2 celery stalks, chopped1 onion, quartered4 cloves of garlic, smashed2 bay leaves1 tablespoon apple cider vinegarSalt and pepper to tasteWaterMarrow bones recipe – rendering and a broth:Roasting the bones:Preheat your oven to 200°CPlace 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.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.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.Using the marrow:The collected marrow can be spread on toast, added to soups, or used as a rich, flavourful addition to your dishes.
