Beef broth fail page

[JackieKessler]

I made my first batch of beef broth today. The result is in the fridge now, congealing. Or plotting to take over the world. I took a small sip before, and it tastes like fermented face. It smells horrific. I'll give it a shot tomorrow, probably holding my nose while doing so.

I don't even know what I did - had 2.5 lbs of beef bones from the supermarket, roasted them for 30 min at 200 F, put them in a pot, filled with water, added salt, peppercorns...oh, 1T of ACV for every 2 cups of water, 1 clove of garlic, some rosemary. Simmered for...four hours? Five? Um. Well.

So...yikes.

I don't know if this is a badge of honor or what. But I think this will be even worse than the Great Zucchini Bread Disaster of 2012.

[sarasue624]

Were your beef bones rancid?

[Sandra in BC]

Next time roast at 375F for 40-60 min, drain off any fat, then put the bones and 1/4c ACV in a crock pot and cover with water to about 1/4" from top of pot. Cook on high till you get a simmer going, then turn to low and cook for at least 12 hours. 18-24 is better. The bones should be bare of all flesh and starting to crumble at the cut ends.

Add the veggies and seasonings when you've got 2-4 hours of cooking time left. NO SALT until its done and you can salt to taste. I generally leave my unsalted and just add salt as needed depending on how I'm using it. If I'm drinking it straight, I add a few shakes of salt to the mug.

IMO beef broth smells like fermented face for the first 6-8 hours of cooking. I HATE the way it stinks up my house, but the broth is fantastic.. I think next time I'm going to set up the crock pot outside.

[JackieKessler]

Were your beef bones rancid?

I have no idea! I took them out of the package and put them in the roasting pan.

Actually, I don't think they were, because they didn't smell bad (until after I cooked).

[JackieKessler]

Next time roast at 375F for 40-60 min, drain off any fat, then put the bones and 1/4c ACV in a crock pot and cover with water to about 1/4" from top of pot. Cook on high till you get a simmer going, then turn to low and cook for at least 12 hours. 18-24 is better. The bones should be bare of all flesh and starting to crumble at the cut ends.

Add the veggies and seasonings when you've got 2-4 hours of cooking time left. NO SALT until its done and you can salt to taste. I generally leave my unsalted and just add salt as needed depending on how I'm using it. If I'm drinking it straight, I add a few shakes of salt to the mug.

IMO beef broth smells like fermented face for the first 6-8 hours of cooking. I HATE the way it stinks up my house, but the broth is fantastic.. I think next time I'm going to set up the crock pot outside.

Thank you so much for this! I'll give this a shot next time. Meanwhile...I have a cup of fermented face calling my name. (But first...coffee.)

[gopintos]

IMO beef broth smells like fermented face for the first 6-8 hours of cooking.

Fermented Face. Interesting. ha

I havent tried beef yet, only chicken, and I let my chicken go for 24. I would probably do my beef even longer but only because I grind the bones too, unless that isnt a good idea.

[Terry H]

I had a fail early in my broth career too, but you'll get it. Definitely worth it. Probably didn't roast them long enough.

[JackieKessler]

Okay, an update: I chiseled off the electric-green-looking congealed fat, then heated up a cup's worth of broth and added a pinch of pink salt. The verdict? Still smells like fermented face, but it tastes pretty good! And wow - I feel very energized! Maybe I'm just relieved that I didn't poison myself.

Beef bone broth is supposed to be very healthy, right?

[JackieKessler]

Thanks - next time, I'll roast the bones for an hour at a higher temp.

[gopintos]

Maybe I'm just relieved that I didn't poison myself.

Didnt anyone tell you that could take up to another 24 hours?! jk jk Well I guess it could but still, I am jk