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bone broth question

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  • bone broth question

    I cooked a bunch of grass fed beef and some lamb and a meaty soup bone in the crock pot yesterday, then cooled all the liquid with the soup bone overnight in the fridge. Now I'm reheating the broth and soup bone on the stove and want to make soup.

    Was 10 hours in the crock pot long enough to make good bone broth? It tastes delicious, but I don't know if all the good stuff has come out of the bones yet. Do I still need to simmer it for hours on the stove, or can I just clean the bone now and make soup?

  • #2
    I have never done bone broth in a crock pot but I know a lot of people on this forum do. But normally I boil it in a pot but I felt one of the most important ingredients in making bone broth is using a little bit of vinegar to really strip away at the bone marrow. But in my opinion 10 hours in a crock pot should be pretty sufficient in making a decent broth.
    "If man made it, don't eat it" - Jack Lallane

    People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.


    • #3
      thanks! I did add vinegar to the meat in the crockpot too. Can't wait for a warm pot of soup on this snowy day in Michigan!


      • #4
        I let my grass fed beef bones simmer for 48-72 hours in a crock pot, after which, the bones are so brittle you can crush them easily with your fingers. After refrigeration or freezing, I will remove most of the fat layer on the top and use the broth for soup. Good stuff.


        • #5
          Do you do anything with your bones ahead of time, like bake them? Or just sling them in the crock pot and let the simmer away? I have some lamb bones I need to do some thing with, and was debating on whether to roast them first or not.
          Fighting fibromyalgia and chronic myofascial pain since 2002.

          Big Fat Fiasco

          Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton


          • #6
            i usually do mine for 48 hours in the slow cooker but you will have to add some more water a few times. I bake them in the oven at 375 for about an hour first. I don't know why you want to scrape off the fat, that's the best part. The fat will also rise to the top when hot in the slow cooker so if you are going to fill up several containers (say 5 small 2 cup containers) you may want to fill them each up with a little broth at the same time. Otherwise, if you fill up one container entirely then move on to the next the first container will have most of the fat since that one got the liquid at the top of the pot.

            I'd be careful about mixing bones. I tried it once with some goat and beef bones and it tasted bad. I think you need to be careful about mixing lamb and goat with beef or chicken. I've heard of bad experiences, not sure why though.


            • #7
              Originally posted by Minky View Post
              thanks! I did add vinegar to the meat in the crockpot too. Can't wait for a warm pot of soup on this snowy day in Michigan!
              Hi fellow Michigander! We're still shoveling over here in the Royal Oak area, where are you?

              I made bone broth last week and roasted the bones first then simmered them in water with some rough cut veggies, apple cider vinegar and herbs for about 8 hours or so on the stovetop -- tasted fantastic!
              ma blog:


              • #8

                I try to scrape off most of the fat that has solidified after cooling/freezing because I consume a great amount of other fat during the days that I eat. I agree that the fat is healthy to eat, it is just that I am already consuming 80% of my diet in good, natural raw fats (nuts, seeds, coconut oil, olives and avocados).


                • #9
                  I throw my bones in with a tbsp of Apple Cider Vinegar and let it cook away in the crockpot with some onions and carrots and garlic and a little white wine and the minimum I let it go is 24 hours. You really need the time in the crockpot to let the marrow come out. Good luck!! I am going to make some broth with a ham bone tomorrow.
                  my Primal journal :
                  my food blog

                  SW 231 as of 1/1/2012
                  CW 192


                  • #10
                    I found this document from 1934 that looked into the mineral content of Bone and vegetable broth for those whom it may be of interest:



                    • #11
                      I figured I'd ask my question here rather than creating a new thread:

                      The last time I made bone broth, I cooked it for about 48 hours total since I read on this forum and elsewhere that longer=better. However, I noticed that around 36 hours or so (can't remember exactly when) the smell of the broth changed and didn't smell nearly as good. It also tasted different; not terrible, but it had a weird flavor note in there. My hypothesis is that it was the garlic. I had a few cloves in there and I think maybe they (or some of the other veggies) underwent some change that made them taste bad (I also had celery, carrot, onion, and bay leaves in there).

                      Has anyone else had this happen? I think I'm going to cook the bones for the first 48 hours or so this time and THEN add the veggies for the last 8 or so. Is that a good plan?

                      I just read over the PDF linked in the previous post (#10). Looking at that, it seems like there is no benefit to simmering past 1 hour or so. Is this the case? Is it really beneficial to simmer the broth for hours and hours?
                      Last edited by yodiewan; 07-09-2011, 12:29 PM.


                      • #12
                        Yodiewan, your post is not clear what bones you are using. If something smaller, like chicken or fish, I think half a day is fine. With something larger, beef or bison for example, I think longer is better. I rarely use vegetables in mine, I did at first but stopped. I think I read somewhere a long time ago that starchy things like carrots if cooked too long could have an impact on broth, not sure why though. I have done onion, bay leaves, and ginger in my stock for 48 hours and never noticed a bad taste. I would strike the carrots if I were you. I'm not sure about garlic, I don't recall having had cloves in there for more than 48 hours.

                        Also, I would be cautious about mixing bones from different animals. I did it once and it did not turn out well.


                        • #13
                          I've been using beef neck bones. I've got them in the slow cooker now. Just the bones, water, and a little vinegar. The meat on the bones is very good. I will probably pull it off tomorrow and then put the bones back in to simmer for another day or so. I'll try leaving out the carrots too (I'm out anyway!). Thanks for the adivice JeffC.


                          • #14
                            i started a crock pot full of beef bones this morning. The last time i tried this experiment (2 years ago) my very pregnant wife was NOT happy with the smell after 2 days and absolutely refused to eat anything made with the broth. I had a similar experience with adding vegitables. This time... it is only bones, water, and apple cider vinegar. So far, so good, no weird bitter smells... just smells like deeply flavorful beef ribs. smell is strong but not "bad" like it was last time. If i make a soup with the broth... ill add veggies later on in the process and only for an hour or two.


                            • #15
                              Let me know how it goes Maleficarum, since you have a few hours head start on me. It seems that without the veggies, there should be no problems simmering for an extended period, but if you find otherwise, let me know!