Beef Marrow Soup Recipe

The beef marrow soup recipe is made with beef marrow bones, carrots, celery, onions, garlic, bay leaves, black peppercorns, and apple cider vinegar (optional). This hearty beef marrow soup recipe creates a comforting dinner that takes about 4–6 hours to prepare and can serve up to 4–6 people.

Beef Marrow Soup Ingredients

• 2 lbs beef marrow bones (cut into 2-3 inch pieces)
• 8 cups water
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon apple cider vinegar (optional)
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)
• Crusty bread (optional, for serving)

Beef Marrow Soup Instructions

1. Rinse the beef marrow bones under cold water to remove any blood or bone fragments.
2. Place the bones in a large stockpot and cover them with 8 cups of water. Bring to a boil over medium-high heat, then reduce heat to a simmer.
3. Skim off any foam or impurities that rise to the surface during the first 10 minutes of boiling.
4. Add the chopped carrots, celery, onion, garlic, bay leaves, black peppercorns, and apple cider vinegar (if using) to the pot. Reduce heat to low.
5. Cover and let the soup simmer gently for 4–6 hours. Add more water if needed to keep the bones fully submerged throughout cooking.
6. After simmering, season the broth with salt to taste. Remove the bones and vegetables using a slotted spoon.
7. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove any remaining solids.
8. (Optional) If you prefer a clearer broth, chill the soup in the refrigerator for a few hours. Once chilled, skim off the fat that solidifies on top before reheating.
9. Serve the broth hot, garnished with fresh parsley, and enjoy with crusty bread, if desired. You can also spoon out some of the marrow from the bones and add it to your soup for a richer flavor.

Recipe Tips

• Add Acid: Including a splash of apple cider vinegar or lemon juice helps extract nutrients from the bones and brightens the flavor of the broth. Add the vinegar when you first combine the ingredients.
• Use Fresh Herbs: Incorporating fresh herbs like parsley, thyme, or dill at the end of cooking adds a burst of freshness. Alternatively, you can make a herb bouquet by tying herbs together with kitchen twine and adding it to the pot during cooking.
• Texture Variation: For added texture, consider including some diced vegetables like potatoes or greens during the last hour of simmering. This adds heartiness and makes the soup more filling.

How To Store Beef Marrow Soup

Refrigerate: Cool the beef marrow soup completely. Then, transfer it to an airtight container or cover the pot with a lid. The soup can be stored in the refrigerator for up to 3–4 days.

Freeze: For extended storage, freeze the soup. First, let it cool to room temperature, then transfer it to a freezer-safe container or seal it in a freezer bag, removing as much air as possible. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How to Reheat Leftover Beef Marrow Soup

In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover beef marrow soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On the Stovetop: Pour the leftover soup into a saucepan over medium heat. Stir occasionally, heating for about 5-10 minutes or until it reaches the desired temperature.

What To Serve Beef Marrow Soup

The beef marrow soup pairs well with crusty bread, garlic toast, fresh salad, and pickled vegetables. It can also be served alongside rice, noodles, mashed potatoes, and grilled cheese sandwiches for better savoring of the meal.

Frequently Asked Questions

Can I use different types of bones for this soup?

Yes, you can use other types of bones, such as beef shank or oxtail, for a different flavor. Just make sure they have some marrow or connective tissue for richness.

How can I make the soup more flavorful?

You can add more herbs and spices, such as thyme or rosemary. Roasting the bones and vegetables before adding them to the pot can also enhance the flavor.

Is it necessary to skim off the foam while boiling the bones?

Yes, skimming the foam helps remove impurities and results in a clearer, cleaner broth. It’s a good practice for a better-tasting soup.

Try more recipes:

• Applebee’s Chicken Tortilla Soup Recipe
• Tyler Florence French Onion Soup Recipe
• Beefy Onion Soup Recipe