The Bare Bones About Marrow Broth The quick answer
Bone marrow broth is the most luxurious member of the beef family, made largely from cut marrow bones for a buttery, full-bodied cup. It is prized for mouthfeel, and pairing marrow bones with joint bones gives it the collagen it needs to gel.
- The most buttery, full-bodied broth, prized for mouthfeel.
- Made from cut (cross-cut or canoe-cut) marrow bones.
- Add joint bones for the collagen that makes it gel.
- Roasting the marrow bones first deepens the flavor.
- A rich source of protein and collagen, like beef broth.
Bone marrow broth is the most indulgent of the beef broths, built around the soft, rich marrow inside cut bones. It is all about a velvety, buttery body. Here is what makes it so rich, how it compares to standard beef broth, and how to make a luxurious pot.
What Makes Marrow Broth So Rich
Marrow is the soft, fatty tissue inside large bones, and when it melts into the pot it gives the broth a buttery richness and a velvety body that coats the spoon. Marrow alone does not set into a firm gel, though, so the trick is to add a few knuckle or joint bones for the collagen that provides the gelatin. Together they make a broth that is both luxurious and properly gelled.
Marrow Broth vs. Standard Beef Broth
Marrow broth and beef bone broth are close cousins. Marrow broth leans on marrow bones for a buttery, full body, while a standard beef broth uses more joint bones for a firmer gel. Many cooks blend the two, marrow for richness and joints for structure, to get the best of both.
Benefits and Nutrition
Like every bone broth, marrow broth is a source of collagen, protein, and minerals in a low-calorie base, and its benefits are broadly the same as other beef broths (see bone broth benefits). It is worth staying honest about the claims.
“There’s no evidence that bone broth has greater health benefits than any other broths.”
L.J. Amaral, clinical dietitian, Cedars-Sinai
And as always, the exact amounts vary with the bones and the cook, which an independent analysis confirms, so enjoy it as nourishing food rather than a measured supplement.
How to Make Bone Marrow Broth
Ask your butcher for cross-cut or canoe-cut marrow bones, and add a few knuckle or joint bones alongside them. Roast the marrow bones first until the centers are soft and golden, which deepens the flavor. Then cover with cold water, add a splash of vinegar, and simmer low and slow for twelve to twenty-four hours. The result is the most velvety broth of all. For storage, see how to use bone broth.
Can You Eat the Marrow?
Yes, and it is a treat. Roasted marrow can be scooped straight from the bone and spread on toast, or stirred back into the broth for extra richness. It is one of the small pleasures of making marrow broth at home.
A Note on Safety
Bone marrow broth is a safe everyday food for most people. It is rich, so a smaller cup goes a long way. Watch the sodium in store-bought versions, and if you are pregnant, nursing, or managing a health condition, check with a professional first. This is information, not medical advice.
Frequently Asked Questions
What bones do I need for marrow broth?
Cut marrow bones are the star, ideally cross-cut or canoe-cut so the marrow can melt out. Add a few knuckle or joint bones for the gelatin that makes it gel.
Is marrow broth the same as beef bone broth?
It is a rich cousin. Marrow broth leans on marrow bones for a buttery body, while standard beef bone broth uses more joint bones for a firmer gel.
Why did not my marrow broth gel?
Marrow bones alone are low in the collagen that sets a broth. Adding knuckle or joint bones alongside them fixes it.
Can you eat the marrow from the bones?
Yes. Roasted marrow can be scooped from the bone and spread on toast, or stirred back into the broth for extra richness.
Is bone marrow broth good for you?
It is a rich, nourishing source of protein and collagen, like other beef broths. Because it is fatty and rich, a smaller serving is satisfying.
Sources & References
Independent, third-party sources. No brand-funded or competitor-commissioned studies are cited as evidence; where cited research was industry-funded, that is noted in the text.
[1] Rahimi N, Launico MV. “Biochemistry, Collagen Synthesis.” StatPearls, NCBI Bookshelf, U.S. National Institutes of Health. www.ncbi.nlm.nih.gov/books/NBK507709/
[2] “Bone Broth: Is It Good for You?” (L.J. Amaral, RD). Cedars-Sinai. www.cedars-sinai.org/stories-and-insights/expert-advice/bone-broth
[3] Alcock RD, Shaw GC, Burke LM. “Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors.” Int. J. Sport Nutrition & Exercise Metabolism, 2019. doi.org/10.1123/ijsnem.2018-0139
[4] “Bone Broth: Benefits, How To Make and Nutrition.” Cleveland Clinic. health.clevelandclinic.org/bone-broth-benefits