Page 3 of 3 FirstFirst 123
Results 21 to 29 of 29

Thread: Bone Broth Newbie page 3

  1. #21
    Goldstar's Avatar
    Goldstar is offline Senior Member
    Join Date
    Aug 2011
    Posts
    264
    Primal Fuel
    Thanks, Ferti. Only a tiny dash of salt. I wasn't sure if that was ok.

  2. #22
    Dave RN's Avatar
    Dave RN is offline Senior Member
    Join Date
    Dec 2009
    Location
    Crowley TX
    Posts
    303
    I simmer mine for three days. I use a combonation of marrow bones and saved steakbones. I roast the marrow bones first until browned, then take out the marrow for later eating. Thenin the crockpot with theothe bones with a cup of vinagar. Wife and daughter hate the smell so I just put the crock outside. This is great for adding to homemade chili or just diluting to make a broth and drinking straight. I put a pat of butter on top. You know you
    ve got lots of minerals out of those marrow bones when the matrix turns to spongy consistancy and you can break it up with your fingers.

  3. #23
    Goldstar's Avatar
    Goldstar is offline Senior Member
    Join Date
    Aug 2011
    Posts
    264
    Thank you Dave RN. Your response is very helpful. How long and at what temperature does it usually take to roast the bone first? I really enjoyed drinking my chicken broth and am looking forward to drinking this batch.

    Edited to add: It's finally turning a light golden brown! Think I'll give it one more day. I wonder if there's such a thing as overcooking the oxtail meat. Also curious if more vinegar equals a darker richer broth? I only used 4 tbsp not a cup. In the home stretch!
    Last edited by Goldstar; 09-11-2011 at 08:10 PM.

  4. #24
    Goldstar's Avatar
    Goldstar is offline Senior Member
    Join Date
    Aug 2011
    Posts
    264
    Well, it's finished! I added a bit more apple cider vinegar last minute, maybe 1/4 cup. The broth is a nice golden brown, the meat was falling off the bones and when I tasted a spoonful I could feel the texture of liquid fat. It wasn't very tasty to me, though. The broth and meat were both very, very bland.

    What spices should I throw in next time to enhance the flavors? Is fresh garlic a good idea? or ginger perhaps? My goal is to make something yummy to drink, not really to make soup with.

  5. #25
    oliviascotland's Avatar
    oliviascotland is offline Senior Member
    Join Date
    Jun 2011
    Location
    Scotland
    Posts
    428
    I love to put an onion (halved), some celery, carrots, peppercorns and bay leaves in mine - it makes it very tasty. Not sure if garlic would work, it might add a bitter edge?

  6. #26
    yodiewan's Avatar
    yodiewan is offline Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,497
    @Goldstar: A dash of salt added to the broth transforms the flavor and makes it very good. I add salt to the cup as I consume it, as I like the broth to be unsalted if I'm going to use it for cooking.

    @Dave RN: I cooked some beef neck bones to make stock and the bones never got really soft. The thinner outer edges got crushable, but not the bigger, thicker parts. I never boiled them hard. I kept it at a nice low simmer for the most part. Total cooking time was about 3 days I think. Would higher temps help good more goodness out of the bones?

  7. #27
    Jenn's Avatar
    Jenn is offline Senior Member
    Join Date
    May 2010
    Posts
    134
    I am 6 weeks pregnant and can't stomach the thought of making my own broth. I've been queasy at all times of the day. I found some packaged broth at the store that's organic and made from grass fed cows. Would it be wasting my time to drink this? Do you think there's anything good left in it after all the processing?

  8. #28
    Goldstar's Avatar
    Goldstar is offline Senior Member
    Join Date
    Aug 2011
    Posts
    264
    I'd like to know the answer to that one. What's the brand and what are the ingredients?

  9. #29
    Jenn's Avatar
    Jenn is offline Senior Member
    Join Date
    May 2010
    Posts
    134
    Primal Blueprint Expert Certification
    I think it's Central Market (HEB) brand. I'll check the ingredients.

Page 3 of 3 FirstFirst 123

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •