Ingredients
Scale
- 3–4 pounds of beef marrow bones or veal bones, preferably with marrow intact
- 2 large onions, quartered
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- Salt to taste
- Cold water, enough to cover the bones
- Optional: a splash of red wine or a dash of Worcestershire sauce for depth
Instructions
- Preheat your oven to 400°F (200°C). Roast the bones for about 30 minutes until browned and fragrant.
- Transfer the roasted bones into a large stockpot. Cover with cold water and bring to a gentle boil. Skim off foam and impurities for a clearer broth.
- Add onions, carrots, celery, garlic, bay leaves, peppercorns, and thyme. Maintain a low simmer for 4-6 hours to extract maximum marrow flavor.
- Strain the broth through a fine-mesh sieve once simmering is complete, discarding solids. Season with salt and optional flavor enhancers like red wine or Worcestershire sauce.
Notes
- For a richer flavor, simmer the broth for longer, up to 8 hours.
- Use high-quality marrow bones for the best dark, intense flavor.
- Save the extracted marrow for spreading on bread or adding to other recipes.
To enhance the horror aesthetic, serve in rustic bowls, dim the lighting, and garnish with dark herbs or blood-red sauces.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Gourmet Horror
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg