Bone Marrow Stock — Sharlene's Kitchen

Jul 24

Jul 24 Bone Marrow Stock

Sharlene

Soups

Ingredients

2 Pieces of Bone Marrow

2 tbsp Apple Cider Vinegar

1 Onion

A bunch of Carrots

A bunch of Celery Stalk

1 Turnip

Fresh Oregano Bunch-tied in twine

2 Bay Leaves

Peppercorn

Any other left over vegetables from the fridge

Directions

Place bone marrow in slow cooker/instapot. Add all the other ingredients and cover with water. Slow cook for 12-48 hrs.
Once done let cool for about an hour then take out the bones. Place a strainer over a large bowl and pour the stock with vegetable to drain. Take a spatula and press the vegetables to excrete remaining liquid.
Cover and place in the fridge for 1 day. The fat will congeal and make skimming easy. Take out the fat and if you choose to strain again do so now.
Pour liquid into ice tray of approximately 1oz each and freeze over night. Once frozen pop out the cubes and place into a ziplock.

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Hi.

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Ingredients

Directions

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