43873f3cea4f22f91653b0f5ec7ab9d9
1

Going to roast marrow bones for bone broth... what to do w/ knuckle bone cartilage and oxtail?

by (396)
Updated about 14 hours ago
Created August 23, 2012 at 1:11 PM

I have about 4 lbs of grass-fed beef marrow bones. I'm going to roast them, eat the marrow (refrigerate any left over), and throw them in my slow cooker to make broth. My understanding is that roasting the bones first makes the resulting broth much more flavorful and delicious.

I also ordered knuckle bone cartilage and oxtail from US Wellness Meats. Should I do any sort of roasting/prepping with these items, or just throw them in the pot (after they've thawed, of course)? My goal is a very gelatinous and delicious broth. This will be my first time making it.

43873f3cea4f22f91653b0f5ec7ab9d9
396 · August 23, 2012 at 5:23 PM

Thanks everyone for the advice and ideas. Definitely going to make a meal out of the oxtail first. Now I can't decide whether to eat the marrow, or include it in the stock...

0382fa263de4c83328dc34a56e25437f
4218 · August 23, 2012 at 4:31 PM

I eat the goopy bits - marrow and cartilage - sometimes I toss it into scrambled eggs, sometimes I just sea salt it and slurp it right down. I'm told my 'bone porridge' is disgusting-looking but seriously, it rocks.

61844af1187e745e09bb394cbd28cf23
11048 · August 23, 2012 at 2:21 PM

I roast everything at 350F for 45 min-1 hour. I honestly go by smell. When my kitchen smells like roast meat, they're done.

D58c513cccb6e80e7b9d5ac93eaeec7b
3221 · August 23, 2012 at 2:06 PM

Right on Marcy!

A97b68379a576dfa764a4828304d2efb
4176 · August 23, 2012 at 2:00 PM

Yes, eat the oxtail. Probably one of the most delicious meals you will ever have. Pan sear it first then throw it in the slow cooker. There are a lot of good recipes that are Googlable. If you have that knuckle bone in there, there is no way you won't have gelatinous broth. I like gnawing on the knuckle bone and eating the collagen but I have been informed that this is disgusting. I won't tell anyone if you try...

D58c513cccb6e80e7b9d5ac93eaeec7b
3221 · August 23, 2012 at 1:53 PM

You eat the oxtail!, its delicious and when made well, as tender as it gets

43873f3cea4f22f91653b0f5ec7ab9d9
396 · August 23, 2012 at 1:52 PM

Ha... I don't know. I've never cooked with it so I'm not quite sure what to do with it. Hadn't thought about eating it.

A97b68379a576dfa764a4828304d2efb
4176 · August 23, 2012 at 1:49 PM

Are you planning on eating the oxtail or just using it to add to the broth?

43873f3cea4f22f91653b0f5ec7ab9d9
396 · August 23, 2012 at 1:39 PM

How long do you roast knuckle and oxtail? I was going to roast the marrow bones at 400F for about an hour.

  • Total Views
    3.4K
  • Recent Activity
    D58c513cccb6e80e7b9d5ac93eaeec7b
  • Last Activity
    73D AGO
  • Followers
    0

Get Free Paleo Recipes Instantly

7 Answers

D9e4b265ef308c8cabf847559fd8be2e
3
370 · August 23, 2012 at 2:47 PM

Roasting is a culinary enhancement. It will provide flavor and color to the stock but won't really effect the nutritional profile. Since you are already roasting the marrow bones, throw the knuckle and tail in w/ them.

If you really want flavor and color use a "mirepoix" and thoroughly "deglaze" the roasting pan.

Mirepoix = onion, carrot, celery chopped and roasted w/ the bones. I also like to add garlic cloves, coarse-cracked (or whole) black pepper, and dried thyme to the roast.

Deglaze = remove the bones and drain the fat from the pan. (I would add the rendered fat into the crock pot) The browned remnants on the bottom of the pan (the "fond") need to be transferred to the stock. Simply place the roasting pan on the stovetop, add 1/4 inch of water (or red wine), bring to a simmer and scrape the fond free w/ a wooden spoon. Then pour everything into the crock pot.

Parsley stems are also very flavorful. Use a little vinegar (1 Tbsp: gal.)

(For extra gelatin, chicken feet are superb if you can get them. But they will change the quality of the fat cap.)

61844af1187e745e09bb394cbd28cf23
3
11048 · August 23, 2012 at 1:34 PM

I roast it all. It adds an awesome flavor to the broth.

43873f3cea4f22f91653b0f5ec7ab9d9
396 · August 23, 2012 at 1:39 PM

How long do you roast knuckle and oxtail? I was going to roast the marrow bones at 400F for about an hour.

61844af1187e745e09bb394cbd28cf23
11048 · August 23, 2012 at 2:21 PM

I roast everything at 350F for 45 min-1 hour. I honestly go by smell. When my kitchen smells like roast meat, they're done.

3ce6a0d24be025e2f2af534545bdd1d7
2
26182 · August 23, 2012 at 4:42 PM

"roasting the bones first makes the resulting broth much more flavorful and delicious" -- Yes, but eating the marrow does not. I love marrow, but if I am making broth, I crack the bones open and let the marrow flavor the broth.

Oxtail is simply too good just to make broth with. Braise it, and then keep the bones for your broth. -- http://www.simplyrecipes.com/recipes/glazed_oxtails/

19ff515e8ec02d95e8f2cf68c3ec1373
2
1187 · August 23, 2012 at 4:28 PM

I'd braise the oxtails and make that a whole different meal. AND THEB put them in a stock.

Braised oxtails with tostones? Unbelievable meal.

D58c513cccb6e80e7b9d5ac93eaeec7b
2
3221 · August 23, 2012 at 1:52 PM

I oil the bones lightly and salt and pepper them, then roast them at 450??F for 3 hours, then you make your broth, the deepest the "brownage" the better the flavor.

Here's a link to two recipes of mine, one for bone broth and one for Oxtail stew:

https://www.facebook.com/photo.php?fbid=343355992413330&set=a.239752306107033.57213.239747249440872&type=3&theater

https://www.facebook.com/media/set/?set=a.348012521947677.71727649.239747249440872&type=3

44348571d9bc70c02ac2975cc500f154
1
5853 · August 23, 2012 at 1:38 PM

actually the whole knuckle bone is the best bone for your broth, it has more connective tissue than marrow bones. So it dissolves to thick stock.

F9638b939a6f85d67f60065677193cad
0
4266 · August 23, 2012 at 6:04 PM

I just put oxtails in the crockpot. What comes out is delicious meat all tender and falling off the bone. The leftover juice turns into meat jello with a layer of fat to skim and save for other things. I chopped the meat jello into cubes and mixed it with fresh tomatoes for a tasty salad. I imagine if you put the oxtails in with your other bones, the broth would be thick and gelatinous and full of meat. Put the leftover oxtail bones in with your other bones, and that little bit of gelatinous stuff sticking to the ends of each bone will thicken the broth, too. Just maybe not as much as the complete oxtails with meat included.

Answer Question

Login to Your PaleoHacks Account

Get Free Paleo Recipes