Beef Marrow Bones, Grass Fed

TO MAKE BONE BROTH FROM THAWED OR FROZEN BONES: STEP 1: PREHEAT OVEN TO 400°F. STEP 2: PLACE THE BONES ON A SHEET OR SINGLE LAYER ROASTING PAN AND ROAST FOR 45 TO 60 MINUTES. HALF WAY THROUGH ROASTING, FLIP THE BONES OVER WITH TONGS. STEP 3: USE TONGS TO PLACE THE COOKED BONES IN A LARGE POT OR SLOW COOKER. ADD WATER TILL THE BONES ARE FULLY COVERED. PLACE POT ON HIGH HEAT AND BRING TO A BOIL OR HIGH SIMMER. STEP 4: REDUCE THE HEAT TO LOW AND LET SIMMER FOR 12-24 HOURS (DO NOT STIR). ADD WATER AS NECESSARY TO KEEP THE BONES SUBMERGED. STEP 5: REMOVE THE POT FROM HEAT AND LET IT COOL TO ROOM TEMPERATURE. STEP 6: THROW AWAY THE BONES AND STRAIN THE REMAINING PRODUCT THROUGH CHEESECLOTH. STEP 7: PLACE PRODUCT IN REFRIGERATOR AND LET IT COOL FOR AT LEAST ONE HOUR. DO NOT REMOVE THE LAYER OF FAT THAT MAY FORM. STEP 8: WHEN READY TO USE, SKIM THE FAT OFF THE TOP OF THE BROTH AND HEAT TO THE DESIRED TEMPERATURE.

KEEP REFRIGERATED OR FROZEN