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Grid Iron Meat

Collagen-Rich Beef Bone Broth

This broth is built for body and nourishment rather than just depth alone. Using a combination of grass-fed, dry-aged beef bones and marrow bone rings delivers both collagen and richness, producing a broth that sets naturally when chilled and brings structure to soups, sauces and slow-cooked dishes.

INGREDIENTS
  • 1kg grass-fed dry-aged beef bones (knuckle, joint or mixed bones)
  • 1kg grass-fed marrow bone rings
  • 2 tbsp cider vinegar
  • 2 onions, halved (skins on)
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 bulb of garlic, halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • Optional: parsley stalks or thyme sprigs
  • Cold water, to cover
METHOD

(Oven + Hob)

Roast the bones

  1. Heat the oven to 200°C fan.
  2. Spread the beef bones and marrow bone rings out in a large roasting tray.
  3. Roast for 40–50 minutes, turning once, until well browned but not burnt.

Build the broth

  1. Transfer the roasted bones to a large stockpot.
  2. Add the onions, carrots, celery, garlic, bay leaves and peppercorns.
  3. Pour over cold water to cover everything by 5–6 cm.
  4. Add the cider vinegar and leave to stand for 30 minutes before heating.

Slow extraction

  1. Bring the pot very slowly to a bare simmer.
  2. Reduce the heat so the liquid barely moves.
  3. Skim off any grey foam during the first 20–30 minutes.
  4. Simmer gently for 10–14 hours, topping up with water only if needed.

Strain

  1. Strain the broth through a fine sieve into a clean pot or jug.
  2. Allow to cool, then refrigerate.

Multi-Cooker Option (Ninja Foodi MAX)

Roast the bones

  1. Place the beef bones and marrow bone rings on the crisper plate.
  2. Select Air Crisp → 200°C and cook for 25–30 minutes, turning once, until well browned.
  3. Transfer the bones to the Foodi pot.

Build the broth

  1. Add the onions, carrots, celery, garlic, bay leaves and peppercorns.
  2. Pour in cold water to the MAX fill line (do not exceed).
  3. Add the cider vinegar and leave for 20–30 minutes before cooking.

Pressure cook

  1. Select Pressure → High → 2 hours.
  2. Allow natural release for 30 minutes, then manually release any remaining pressure.

Concentrate

  1. Remove the lid and switch to Sauté → Low.
  2. Simmer uncovered for 30–60 minutes to reduce and concentrate the broth.

Strain

  1. Strain through a fine sieve and cool completely before refrigerating.

Print recipe

Shop for Ingredients

Dry Aged, Grass-Fed Beef Bones – 1kg

A mixed selection of beef bones cut from our dry-aged, grass-fed beef.

Ideal for making deep, well-structured stocks, broths and sauces, with plenty of natural body and richness.

£4.80

View Product
Cross-cut beef marrow bone rings - 1kg

Beef Marrow Bone Rings – 1kg

Cross-cut beef marrow bone rings for stock and broth

These 1kg packs contain compact rings sawn across dense beef leg bones, principally the femur, exposing the marrow through the centre. Cut from native-breed beef sourced from North Yorkshire farms, the ring format fits easily into stockpots and roasting trays and is ideal for stock, broth, gravy and sauces.

£7.95

View Product

What to Expect

  • When chilled, the broth should set into a glossy jelly.
  • A natural fat cap will form on top — keep for flavour or remove if preferred.
  • The finished broth should taste clean, savoury and rounded.

How to Use

  • Warm and drink as a broth with a pinch of sea salt
  • Dilute with boiling water for soups
  • Use as a base for stews, curries and sauces
  • Reduce further to make a natural stock gel for freezing in cubes

Storage

  • Fridge: up to 5 days
  • Freezer: up to 3 months (freeze in portions)

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Preparation Time: 20 minutes
Cooking Time: Oven + hob: 11–15 hours Ninja Foodi MAX: 3½–4 hours

Hot Tips

  • Never let the broth boil hard — collagen extraction needs gentle heat.
  • Marrow bones add richness; joint bones add structure — together they’re ideal.
  • Don’t season until use.
  • If the broth doesn’t set firmly, reduce gently and chill again.

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