Bone Marrow Stock
Prep time
Cook time
Total time
A rich, warming homemade stock for the cooler months.
Serves: 8-10 cups
  • 8-10 beef bones (without marrow)
  • 6 cloves of garlic
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 1 bay leaf
  • 4 sprigs fresh oregano or thyme
  • 2 teaspoons whole peppercorns
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • 10-12 cups of water
  1. In a 450 degree oven, roast your marrow bones for 8 minutes or so, until they are lightly browned. Add them to a large stock pot with the rest of your stock ingredients, bring to a boil, then simmer on low for 2-4 hours, adding a bit of water if you feel that it needs it every so often. Alternatively, you can make this stock in the crock pot by setting it on high for 6-8 hours. Taste and adjust seasonings as needed. You can keep this stock in the fridge for up to a week or freeze it for up to 3 months.
Recipe by The Crepes of Wrath at