Bone Marrow Broth

Bone Broth

Bone Marrow Broth

4.77 from 17 votes
Prep Time 10 minutes
Pressure Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Appetizers & Starters, Drinks
Cuisine American
Servings 2 Quarts
Calories 924 kcal


  • 4 medium carrots cut into small chunks
  • 4 celery stalks cut into small chunks
  • 1 tablespoon olive oil
  • 2 ½ pounds marrow bones
  • 4 thyme sprigs
  • 4 parsley sprigs
  • 4 rosemary sprigs
  • 2 tablespoons cider vinegar
  • Salt and pepper to taste


  • Sauté the carrots and celery until vegetables are softened a bit, about 5 minutes.
  • Add the beef bones and herbs and cover with water to just under the Max fill line.
  • Add the vinegar. Close the lid of the cooker and set the regulator knob to the pressure position. Pressure cook on HIGH for 99 minutes.
  • When time is up, turn the cooker off and wait for pressure to come down naturally.
  • Strain all ingredients through a sieve into a separate container. Salt and pepper the broth to taste.
  • Cool broth in container quickly over an ice bath and then refrigerate immediately. After several hours a fat cap will form on the top of the broth. Remove the fat and the broth is then ready to heat and serve.


Calories: 924kcalCarbohydrates: 13gProtein: 8gFat: 94gSaturated Fat: 1gSodium: 93mgPotassium: 411mgFiber: 4gSugar: 6gVitamin A: 20984IUVitamin C: 13mgCalcium: 55mgIron: 6mg
Food Group Meat & Poultry
Keyword Affordable, Easy, Healthy
Cooking Method Pressure Cooking
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