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:
Garlic oil (instead of fresh garlic which I don't tolerate well)
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.
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.