Sunday, 16 August 2015

Beef Super Stock (aka Bone Broth)

Carole's Chatter: Bone Broth


I heard in so many places that this Bone Broth was so good for you that I decided to try it myself.  It's really like doing a beef stock but letting cook out for a lot longer.

Cutting to the chase, the end result was edible (so long as salt and pepper was added) but not all that yummy.  I will be using it in soups, stews and casseroles though – and I'm sure it is full of goodness.

Next time I make a bone broth I might use chicken bones – their flavour might be a little lighter.

The texture of the finished broth when cold is jelly like – I guess that is all the gelatine – which is supposed to be so good for you.

If you want to try this yourself, this is how I did mine:

I bought 2/12 kilos (say 5 pounds) of beef bones from the butcher.  They were large bones and very cheap.  I roasted the bones in the oven for about 3 hours before putting the bones into my slow cooker (they took up about ¾ of the room).  You then cover them with water (I used filtered) and add some aromatics and seasonings.  I added:

Bay leaves
Garlic oil (instead of fresh garlic which I don't tolerate well)
Pepper
A carrot cut up into chunks
A good splosh of apple cider vinegar (any sort of vinegar would do)
2 dried red chillies
A piece of cassia bark
Some fresh herbs

Despite all this flavourful stuff the end result was bland – so I'd add even more next time.

I cooked this on low for about 27 hours – yes, more than one day.  You are supposed to keep cooking until the bones have a bit of a crumbly consistency.

Then I did something wrong – but rescuable.  I let the broth cool over night.  Then I scooped off the thick layer of fat off the top – and kept it for future use.

Carole's Chatter: Bone Broth before removing layer of fat


But what I should have done was to sieve the broth while it was still hot and then let it cool.  Because I did it the other way round I had to reheat it to be able to sieve it.  Also  it would have been better if my sieve was a finer one.

But the end result looked clear enough – but as I said I think it is an acquired taste – only made edible by the addition of salt, sherry vinegar and cayenne pepper.

4 comments:

  1. So, basically, homemade beef broth, with a little extra bones. LOL

    I'm not much of a soup person and the whole jellied thing kind of is...ick. ;-)

    ReplyDelete
  2. I make a lot of soup in the fall and winter so I may do this! I have never roasted the bones first so I will give that a try! Louis Dean bought us a chest freezer - he put it in our gazebo - so now I will have a place to actually STORE frozen food and be able to FIND them!!

    ReplyDelete
  3. I love organic bone broth!! I make it regularly in a crockpot for digestive issues and the collagen.

    ReplyDelete
  4. One of my grandmothers used to make this, but I've never tried to do it myself. Sounds like it's pretty easy.

    ReplyDelete

Your comments are most welcome. Cheers