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Ate the the bone! Any ideas for eating it?

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  • Ate the the bone! Any ideas for eating it?

    I searched and found a few threads about how to make the gelatinous bone soup. But then what? Do I put it in a shot glass and inhale it? Eat it with a spoon? Melt it over spinach? I used two tablespoons of good apple cider vinegar, which is probably too much for one bone. It's in a crockpot and this is day two. I'm going to check on it now. Pics to come.

    Grass-fed beef bone, sans marrow.
    Well water, fluoride free with a hardness of 3ppm.
    two tbsp apple cider vinegar.
    Cooking time, estimating three days to really get it thick and loaded. If I did this right.
    Crohn's, doing SCD

  • #2
    The freshly baked marrow, which I used a chopstick to effortlessly dislodge. I had to put it in a small ceramic dish to finish cooking it, though. I drank all the oils and ate every piece. I didn't need breakfast today and probably would have skipped lunch if my greens weren't getting limp and their nutritional value was isn't in limbo.

    The pleasantly boiling top

    Fat sizzles out of the base


    Stew pot. Should there be so much tissue hanging from the bone?

    And my new blue panaque in case you like plecos:

    Crohn's, doing SCD


    • #3
      Your blue panaque looks delicious.

      Eagerly awaiting pictures of how it turns out when you cook it.


      • #4
        Originally posted by Knifegill View Post
        But then what?
        ....... it's soup. What do you usually do with soup?
        You lousy kids! Get off my savannah!


        • #5
          You need more bones! When I make bone broth, I'll have about 10 to 15 bones, usually smaller than what you show. First I cook them and eat the marrow although I'm not picky about getting it all out. Then I put the bone, without the marrow, in a gallon freezer bag. As I eat more and more marrow I keep adding the bones without the marrow to the bag. Once I have 10 to 15 in my bag I'll make the broth.

          I fill up slow cooker with as much water as possible and let it do its thing on low for about 2 days. Then I'll strain out the broth into 2 cup containers and freeze it.


          • #6
            As a kid, I used to just love eating the marrow when my mother made beef stock from bones. ok, at the time I ate it on bread, but the principle remains: marrow is the most incredibly delicious food on earth. even way better than bacon. And when she made a ham, which always had a nice layer of fat around it, the outer layer of fat would brown beautifully. My sister and I would share that browned fat. hmmm...maybe I was primal without even knowing it???

            I do intend to make some beef stock soon. Willing to listen to any suggestions to make it the best it can be.
            Live your life and love your life. It's the only one you get.


            • #7
              cup of hot broth, cup of cold broth, add veggies and/or meat and make soup, use it in recipes that call for broth or stock.