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  • Beef broth

    Talk to me

    I have chicken stock down pat but am trying my first beef broth.

    Question one - what the heck is the difference between stock and broth? I just realized I keep using both

    Anyway, when I tried to make chicken stock with vinegar it tasted horrible to me. I know a lot of people do it but even following different recipes, I couldn't stand the taste. So I make my chicken stock without and finally am happy with how it turns out. I'm now making beef broth without vinegar since I figure it will be the same and I don't want to throw out a whole batch like I did with the chicken (blargh).

    So question two - are there actual nutritional comparisons out there as to how many minerals are in bone broth if you use vinegar vs not? Just curious as to how much better it would be for me (though, if I won't eat it, it won't do bupkiss or if it's just one of those things that "everyone knows" but no one every confirmed. )

    And the final question - does it matter what bones you use? I found beef neck bones in the store and figured that would be a good mix of meat and bone. I was going to get tail and woa, the price! Then I saw the meaty neckbones for less than half the price per pound so I went for that. Does what part of the cow you use change the taste or will it all taste like beef?

  • #2
    1. Broth is usually made from meat, no bones, is milder in flavor
    2. Vinegar helps for getting the calcium out of the bones, use about 1/2 cup vinegar to 4 quarts water
    3. all bones work great, especially if you can get grassfed beef bones

    nourishing tradition by sally fallon is a great book on stocks and broths

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    • #3
      Necks are fine... but don't be afraid to ask the butcher for bones.
      Cultivating a friendly relationship with a butcher is an all around good idea. He may give them to you for free even, but if not they are bound to be cheaper than anything already wrapped for sale in the case. If you can be choosy ask for joint bones or parts with tendons... meat on the bones isn't necessary for stock or bone broth. If he is going to give you huge big long bones ask him to cut them shorter so they all fit in the pot better.

      Also, use plenty of bones in the pot. And roast them until brown first, or at least brown them stove top... much better flavor.
      If you can get feet, never be afraid of feet... they will make wonderful really well gelled stock.
      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
      ~Friedrich Nietzsche
      And that's why I'm here eating HFLC Primal/Paleo.

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      • #4
        No difference between broth and stock--just different terminology. Bones add the gelatin, minerals, mouthfeel, meat adds taste, rounds it out a bit. I usually add scraps of cheap meat to my beef stock.
        If you don't like the vinegar--I don't either--you can also use a dash of wine--red works well in beef--or some tomatoes or tomato paste. Both wine and tomatoes add acidity to your stock, which helps dissolve the bones, but wine and tomatoes also add actual flavor to your stock, which vinegar doesn't do.

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        • #5
          + 100 on the wine.
          “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
          ~Friedrich Nietzsche
          And that's why I'm here eating HFLC Primal/Paleo.

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          • #6
            Thanks all! I made it before I got all the answers. It seemed to come out good. It's like beef jello Now I have to make soup with it and see how I like it.

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            • #7
              So I cooked a soup with it. Eh. It gelled nicely and I'm sure it's healthy, but it tastes like weakly meat flavored water. I browned the bones on the stovetop but I guess next time I'll try roasting since a lot of people seem to do that.

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              • #8
                Yep, I roast my bones. You also want plenty of spices and sacrificial veggies to cook with your bones, and a lot of bones, basically water should cover them, not be to excess.
                My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                When I let go of what I am, I become what I might be.

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                • #9
                  Did you add plenty of salt to the soup? Salt brings out the meaty flavor for sure.

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                  • #10
                    Originally posted by yodiewan View Post
                    Did you add plenty of salt to the soup? Salt brings out the meaty flavor for sure.
                    Or add some seaweed into the stockpot as you're making it - also helps with saltiness.
                    Primal cookery, forgotten skills, natural birth
                    www.forgottendomesticarts.com

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                    • #11
                      Originally posted by beastie View Post
                      Or add some seaweed into the stockpot as you're making it - also helps with saltiness.
                      This.
                      A good piece of kombu is much better than salt. Lots of minerals are released into the stock and there is a rich salty savory flavor added as well.
                      I use kombu but no salt as I'm on a sodium restricted diet and cannot justify just tossing in concentrated salt.
                      If it still lacks enough saltiness (my tastes for salt has become pretty low, but it still enhances other flavors) I package it up the way it is and simply add a bit of miso paste after heating to get the benefit of some fermented bacteria too.
                      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                      ~Friedrich Nietzsche
                      And that's why I'm here eating HFLC Primal/Paleo.

                      Comment


                      • #12
                        The best thing about getting soup bones to roast is that you can use the rendered fat, and you get a treat of the marrow I get the ones that are cut down to about 3" stumps. I roast them 45 minutes at 350 degrees. As soon as they're cool enough I scoop out the marrow into a ramekin and enjoy it with some salt and pepper rawr so goooood....

                        Then I'll pile them into my crock pot with some pink sea salt, peppercorns, a bay leaf, a satchel of fines herbes, even a stalk of fresh rosemary... I also add a couple chopped carrots, celery (not the leaves), half an onion, and a couple cloves of garlic. For acidity I add the juice of one lemon. Then I let it cook all day and come home to a wonderful aroma. After you strain it you can salt it more to your taste, or add 'umami' in the form of kelp if you prefer. You can even reduce it more if you want.

                        A cup of that broth with a bit of miso in it is one of my favorite snacks. I've even got my 15 month old drinking it out of a sippy cup.

                        I store it in ice cube trays to add to the occasional recipe, and the rest in larger containers in the freezer if I'm not using it right away.

                        I made broth just last week with two racks of grassfed rib bones that we'd had (slow cooked with a garlic/herb rub in the oven all day) and man, that stuff was GOOD. I left meat on a couple of the bones, it added to the heartiness.

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                        • #13
                          I just cooked the bones. No veggies or salt or anything. But that's how I do the chicken broth and it comes out great. I used to use veggies and seasonings in the chicken but then I realized I really didn't need to. When I take the broth and make it into soup I'll add veggies and salt so the broth is sort of like a blank slate. Tastes of chicken and that's it, you know?

                          But making the beef stock into soup didn't help it..

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