This condiment is so rich and delicious I can’t believe how easy it is to make. And it’s a serious upgrade to generic unsalted butter (which, granted, is pretty good, but this is way more impressive!) It has a rich, tongue-coating umami taste that makes everything you eat it with seem infinitely more decadent. It goes well with anything–spread on a slice of warm crusty bread, slathered onto vegetables prior to roasting, or melted on top of a baked potato, dolloped on a grilled steak, the list goes on!
Pro-Tip: Save the marrow bones to use in the beef broth recipe, found here.
Line a rimmed baking sheet with foil or parchment.
Place the marrow bones marrow side up in the prepared pan and roast until the marrow is bubbling and soft when you stick a fork in it, about 25 minutes.
Remove from the oven and let cool; when the bones are cool enough to handle, scoop the marrow into a small bowl with a spoon and place the bowl in the refrigerator to cool completely, about 15 minutes. When the marrow has cooled, it will have the consistency of softened butter.
Put in a blender or food processor with the herbs and season to taste with salt and pepper. Blend on medium speed until white and fluffy,
Notes
Bone marrow butter will keep in the fridge for many weeks, just like dairy butter, although after it’s refrigerated it will lose its whipped consistency and harden, also like conventional butter, All you have to do is leave it out until it reaches room temperature; you can then use it as is or blend it again in a blender or food processor if you prefer the whipped consistency.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
Bones are inexpensive and can be found at any butcher shop (or use your own from home harvests.) It’s rich, warm, salty, buttery, and chock-full of health-promoting collagen and micronutrients that our bodies need. It tastes delicious spread like butter across warm, crispy toast, but the most satisfying way to enjoy it is straight up, on its own.
Don’t forget to save the bones once you’re done to make that yummy broth, found here.
4 Cross-cut Beef Femur (marrow) Bones, 2-inches long
Coarse Sea Salt
Instructions
Preheat oven to 450° F
Place the bones cut side up on a rimmed baking sheet lined with parchment paper. Sprinkle the bones with coarse salt.
Cook until the marrow is softened and starts to bubble and brown, about 20 minutes. To test the softness of the marrow, stick a fork or toothpick into it; the marrow should be gelatinous and soft all the way through.
Notes
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
Allow Plenty of time for the nutrients from both the bones and vegetables to incorporate into the broth, all broths should be cooked for a long time.
Generally, aim to cook your broth for a minimum of 12 hours and up to 24 hours. The exact cooking time depends on the amount and density of the bones: for example, for a couple of fish carcasses, 12 hours is fine; for a few pounds of buffalo bones, 24 hours is better. When the length of cooking time is given as a range, it’s preferable, for maximum nutrition and flavor, to cook the broth for the longer amount of time; that said, the shorter cooking time will still yield a broth rich in both nutrition and flavor.
I prefer to make bone broth in a slow cooker, but you can cook the broth on the stovetop in a large stockpot over very low heat (barely simmering.)
A properly cooked bone broth, one that’s filled with healthy collagen and gelatin extracted from the bones over a long cooking time, will become gelatinous when chilled. Once the broth is heated, it will return to a liquid consistency.
Larger, sturdier bones can be reused up to three times for broth-making, although the resulting broth will be less nutrient-dense and flavorful each time. When you notice the bones significantly soften or even disintegrate, they’re spent and should not be used again.
Once the broth is chilled, a layer of fat may form across the top. The amount of fat depends on the type of the bones used (beef and lamb bones, for example, have more fat than chicken or fish.) You can incorporate this fat layer back into the broth by heating and stirring, or you can simply skim this layer off the top before reheating if you don’t want a high-fat broth. It’s generally not recommended to use this fat for cooking since it has high moisture content and won’t be easy to work with
To reheat broth, gently warm it on the stovetop over medium-low heat for about 5 minutes. Avoid bringing broth to a rolling boil when cooking with it or reheating it to enjoy as a hot beverages, as boiling can break down the proteins in the bones too quickly and essentially boil away much of that rich, fatty goodness–and some cooks say it can impact the flavor, too.
Have fun with the add-ins and flavor combinations! Use the spices and veggies you like in your broths, and experiment with new ones, too. Consider combinations that optimize health (turmeric and black pepper, for example) as well as add-ins that taste delicious. And, of course, if you have food sensitivities or follow a specific eating protocol, such as low-FODMAP, omit any vegetables or hers as needed to suit your dietary needs. Make it your own!
Season the broth to taste (usually with just a pinch of salt) before enjoying it as a hot beverage.
To understand the differences between stock and broth, go here.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
This is as about as easy as it gets with homemade broth! Simply put bones, vegetables, and water in a slow-cooker or soup pot, let it cook low and slow for a day and then you’re done! What you’re left with is a nutrient-dense, delicious broth!
You can use this for so many things–cooking rice, flavoring sauces, braising vegetables, as a soup base, in your smoothies–but I enjoy it best warmed in a mug on a cold, dark winter afternoon, sometimes garnished with sliced green onions.
To understand the differences between stock and broth, go here.
Ingredients
UnitsScale
1lb, Beef Bones
3c. Filtered Water, plus more as needed
3 Tbsp. Apple Cider Vinegar
2 Large Carrots, scrubbed and roughly chopped
1 Sweet Potato, cubed
1 Yellow Onion, roughly chopped
3 Cloves Garlic, smashed with the side of a knife
1/4 Chopped Fresh Parsley
2 tsp. Fine Sea Salt
1 1/2 tsp. Ground Black Pepper
Instructions
Put the beef bones in a 6-quart slow cooker.
Pour in the water and vinegar, making sure the bones are covered by about an inch of water. Allow to sit without turning on the heat for 30 minutes. (Prep veggies during this time.)
Add the rest of the ingredients, turn the slow cooker to low, and cook for 16-24 hours, checking the water level every 3 hours or so and adding more water as needed to keep the bones covered.
Remove all the large solids with tongs or a slotted spoon.
Using a fine-mesh strainer, strain the broth into a 1-quart mason jar and discard the solids.
Notes
Pro-Tip: Pour the broth into an ice cube tray or silicone mold to freeze and store–add a couple cubes to your morning smoothie or just heat them up when you need a cup.
The broth will keep for up to a week in the fridge or up to 3 months in the freezer.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
Erin Skinner, registered Dietitian Nutritionist and board-certified Integrative and Functional Nutrition Care Provider says this about this recipe:
“One of the best things about bone broth is that there are infinite ways to customize the flavors. Although I use chicken most often, I will occasionally get some turkey and use those bones for broth. (Hello, post-Thanksgiving–don’t throw those bones away!) Aside from a whole turkey, you can also keep your eyes out for turkey legs or thighs as a nice way to mix it up. Another way I vary the flavors is with the vegetables, herbs, and spices. This recipe combines the benefits of bone broth with the anti-inflammatory properties of curcumin (found in turmeric) and garlic. Turmeric, garlic, and the amino acids from collagen (from the bones) all have solids evidence showing their anti-inflammatory properties. Your body–and your taste buds–will say thanks you!”
To understand the differences between stock and broth, go here.
Ingredients
UnitsScale
1 Turkey Carcass, 12-16lb range
4quarts Filtered Water, plus more as needed
1/4c. Apple Cider Vinegar
1 Large Onion, cut into quarters
6 Cloves Garlic, smashed with the side of a knife
2 tsp. Turmeric Powder
1 Bay Leaf
2 tsp. Fine Sea Salt
Instructions
Put the turkey carcass in a 6-quart slow cooker.
Pour in the water and vinegar, making sure the bones are covered by about an inch of water. (You may have to break down the carcass slightly to fit into the slow cooker.)
Let sit without turning on the heat for 30 minutes. (Prep veggies during this time.)
Add onion, garlic, spices, and salt to the slow cooker.
Cover and cook on low for 12-24 hours, checking the water level every 3 hours or so and adding more water as needed to keep the boned covered.
Remove all the large solids with tongs or a slotted spoon.
Using a fine-mesh strainer, strain the both into two 1-quart mason jars and discard the solids.
Notes
The broth will keep for up to a week in the fridge or up to 3 months in the freezer.
Pro-Tip: Pour the broth into an ice cube tray or silicone mold to freeze and store–add a couple cubes to your morning smoothie or just heat them up when you need a cup.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
