Mutton Bone Marrow Soup Recipe
Make Mutton Bone Marrow Soup Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bones & Broth Base
Aromatics & Vegetables
Seasoning & Finish
For Serving (Optional)
Method
Bones & Broth Base
- 1
Prepare and blanch bones
Place the mutton marrow bones in a large pot and cover with cold water. Add 1 tsp salt and bring to a rolling simmer over high heat. Simmer for 8 minutes until surface scum rises. Drain bones into a colander and discard the blanching water. Rinse bones and the pot to remove residue.
- 2
Roast bones (optional for deeper flavor)
Preheat oven to 425°F (220°C). Arrange drained bones on a rimmed baking sheet, roast 20–25 minutes until browned. Roasting is optional but adds rich color and flavor to the broth.
- 3
Start the stock
Return bones to the cleaned large stockpot (use roasted bones if you roasted). Add 4 liters of fresh cold water and 2 tbsp white vinegar (helps draw marrow and minerals). Let sit 20 minutes without heat to allow vinegar to work, then bring to a gentle simmer over medium-high heat.
- 4
Skim and simmer low
When the water reaches a simmer, reduce heat to low so the surface barely moves. Skim any foam or impurities for the first 20–30 minutes. Maintain a gentle simmer — do not boil hard — for 3 to 4 hours to extract marrow, gelatin, and flavor.
Aromatics & Vegetables
- 5
Prepare vegetables
While the bones simmer, coarsely chop the onion (quartered), carrots (cut into 1" chunks), celery (halved), crush the garlic cloves, and slice the 1" piece of ginger into thin rounds. Halve the tomato and lightly press to release juices; keep seeds if you like a fuller-bodied broth.
- 6
- 7
Finish and strain
After 3–4 hours total simmering (or when broth tastes richly savory and slightly gelatinous when cooled), remove pot from heat. Use a slotted spoon to remove bones and large vegetables. Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot or large bowl to remove small particles. Press gently on solids to extract juices but avoid forcing marrow solids through the strainer.
Seasoning & Finish
- 8
Separate marrow (optional)
If you roasted bones, scoop softened marrow from bone cavities with a small spoon and place into a bowl. Reserve some marrow to stir into the soup for richness and to spread on toasted bread for serving.
- 9
Adjust seasoning
Bring the strained broth back to a gentle simmer. Add 2 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste). If desired, add 1 tsp chili oil or a pinch of red pepper flakes for heat. Taste and add more salt as needed.
- 10
Add fresh herbs and aromatics
Stir in chopped cilantro or parsley (1 cup) and most of the sliced spring onions, reserving some for garnish. Add 1 tbsp lemon or lime juice to brighten flavors. If you reserved marrow, stir small spoonfuls into bowls when serving or into the pot now for an even silkier mouthfeel.
For Serving (Optional)
- 11
Prepare accompaniments
Warm steamed rice or flatbread. Toast bread slices until crisp for spreading marrow.
- 12
Serve
Ladle hot broth into bowls. If you reserved whole marrow pieces, place a spoonful into each bowl or serve marrow on toasted bread alongside the soup. Garnish with remaining spring onions, a sprinkle of chopped cilantro/parsley, and an extra crack of black pepper. Serve with lemon or lime wedges and optional chili oil.