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.
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.
So, basically, homemade beef broth, with a little extra bones. LOL
ReplyDeleteI'm not much of a soup person and the whole jellied thing kind of is...ick. ;-)
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!!
ReplyDeleteI love organic bone broth!! I make it regularly in a crockpot for digestive issues and the collagen.
ReplyDeleteOne of my grandmothers used to make this, but I've never tried to do it myself. Sounds like it's pretty easy.
ReplyDelete