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Bone Marrow Soup with Beef Bones

Bone Marrow Soup with Beef Bones

Bone marrow soup with beef bones is a hearty and nourishing dish that combines rich, roasted beef bones with a savoury broth and fresh vegetables. The star of the soup, bone marrow, often called "meat butter," melts into the broth, adding a luxurious, velvety texture and a slightly sweet flavour.
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Calories: 835
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef soup bones with marrow
  • 1 lb beef chuck roast or short ribs cut into bite-sized pieces
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 4 garlic cloves minced
  • 8 cups beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

  1. Roast the Bones: Preheat your oven to 400°F (200°C). Place the beef soup bones on a baking sheet and roast for 30-40 minutes, until the bones are nicely browned.
  2. Brown the Meat: While the bones are roasting, heat a large pot over medium-high heat. Add the beef chuck roast or short rib pieces and brown them on all sides, about 5 minutes total. Remove the meat from the pot and set aside.
  3. Make the Broth: Transfer the roasted bones to the pot and add the onion, carrots, celery, and garlic. Pour in the beef broth and add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 hours, skimming off any foam or fat that rises to the surface.
  4. Extract the Marrow: Using tongs, carefully remove the bones from the pot. Use a spoon to scoop out the delicious bone marrow from the center of the bones and set it aside.
  5. Finish the Soup: Return the broth to the pot and bring it back to a simmer. Add the browned beef pieces and let them cook for an additional 30 minutes, until very tender. Season with salt and pepper to taste.
  6. Serve: Ladle the hot soup into bowls, making sure to include some of the tender beef pieces. Top each serving with a generous spoonful of the roasted bone marrow. Garnish with chopped parsley before serving.

Notes

  • Bone Selection: Opt for beef bones with a good amount of marrow for the richest flavour. Ask your butcher for soup bones or marrow bones specifically.
  • Roasting the Bones: Don’t skip this step! Roasting the bones enhances their flavour and adds a deeper colour to the broth.
  • Broth Options: While beef broth is traditional, you can use chicken broth if you prefer a lighter flavour. Homemade broth is always best if you have the time.
  • Vegetable Choices: Feel free to add other vegetables like parsnips or leeks to the pot for extra depth of flavour.
  • Herbs and Spices: Besides thyme and bay leaves, you can experiment with adding rosemary or sage for a different aromatic profile.
  • Skimming the Foam: Skim off any foam or fat that rises to the surface while simmering to keep the broth clear and improve the taste.
  • Bone Marrow: Once the bones are removed, use a small spoon to scoop out the marrow. This is the most luxurious part of the soup, so make sure to include it!
  • Garnishing: Fresh parsley adds a lovely, fresh contrast to the rich broth. You can also add a squeeze of lemon juice for a hint of brightness.
  • Serving Ideas: Serve with crusty bread or a fresh green salad. A sprinkle of grated Parmesan can also enhance the flavour.