Beef bones, bone broth and
I'm trying to free up some freezer space, and so I'm canning stock. Neither my husband nor I like beef ribs, even when I make them the night before and skim the fat, they leave that slick of tallow in my mouth that I dislike. Ox-tail is too gelatinous. Yeah, I know I have texture issues, but it is what it is, and so I toss them into the stock pot. And then there are "soup bones". I see those "soup bones" in the store that are completely stripped of all meat and shake my head, these are soup bones in my world:
My question is, can you really actually make "soup" with those stripped down bones from the store? I know some people make bone broth, but soup? And having never made bone broth with those completely stripped bones, does it taste like beef?
Annie
Comments (10)
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making huge batch of beef stock/bone broth
Comments (25)Sorry to be so late responding. I appreciate all of the advice. My e-mail has been acting up so I didnâÂÂt get any notifications and forgot to look here. I thought of cooking it outside just to keep the odor out of the house. Using the garage isnâÂÂt practical with our house design. It turned out not to be a problem inside. I think that I've cooked it a higher temp in the past - often a vigorous simmer instead of barely a simmer. Much better broth quality with the lower temp. Grainlady, the homemade boullion cubes looks great! IâÂÂll remember that for the future. Ajsmama, the bones are from the half cow that I purchased last summer. Since most people donâÂÂt want them, I suspect I can get more from the processor quite inexpensively. I love the effect of the parboiling. I put the bones in a stockpot, then covered with cold water. My stove brings this to a boil in a few minutes. After a vigorous 3 minute boil, all kinds of crud surfaced. I rinsed the bones, then roasted them, and made the stock as usual. There was almost nothing to skim during the stock making and the stock tastes wonderful. I probably didnâÂÂt cool the stock as quickly as I should have, but it was all down to room temperature within 30 minutes from removing it from the stove, and straight into the fridge. I wish IâÂÂd thought to use the blue frozen packs as we have a ton of them. I sadly ended up losing half of my bones before I started, so made this on top of the stove. Fortunately itâÂÂs easy to maintain a bare simmer on that stove. I found that the pan from my 24 quart roaster fits perfectly in my prep sink. We filled the sink with ice and water so that it came up around the sides of the pan; then strained the stock into the pan & stirred to cool. Since my stock was very concentrated, I also added ice directly to the stock, about 2 trayâÂÂs worth. This was a mistake, as I did lose the visible gelatin. It still tastes good, but I certainly won't dilute if at all when drinking....See MoreWhat NOT to put in Vegetable & Bone Broth?
Comments (10)You must have missed reading a copy of "Nourishing Broth" by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN. A book loaded with information and recipes. The Cliffs Notes version is found here: Broth is Beautiful - http://www.westonaprice.org/health-topics/broth-is-beautiful/ I pretty much like bone broth without a lot of other things in it. I can't/don't use onion or garlic in anything anymore, since gallbladder surgery, so even those two are not necessary. I usually add some carrots and celery (be careful, the celery ends and leaves can be bitter), and some parsley or parsley stems (if I happen to have a bundle of them), and that's about it for the bone broth I make. If I want to make vegetable broth, that's a completely different "beast". I learned to make vegetable broth from trimmings and less-than-perfect vegetables when I went on a macrobiotic diet back in the late 1980's, and made it a habit ever since. In vegetable broth I avoid foods from the brassica family --- broccoli, cabbage, Brussels sprouts, cauliflower, kale, rutabagas, and turnips, which give a strong/bitter flavor. A few outer cabbage leaves are okay, but I wouldn't use a lot of them. Artichokes are also too strong for broth. I avoid using corn because it can make the broth cloudy (from the starch). For both bone broth and vegetable broth, avoid using dried/powdered versions of herbs - FRESH IS BEST! -Grainlady...See MoreHave you used Bone Broth?
Comments (32)A side note from an older cookbook, 1920's, is that if you added veggies when making stock when kept in the frig it would go bad quicker. Most did not have freezers to save things in. As far as skimming the fat it contains fat soluble flavoring compounds that would be lacking if removed. One person I used to know would remove the layer of hard fat after the stock cooled then form it into a tube shape. If a recipe called for fat and the recipe was in the same flavor profile a slice or two would be incorporated rather than a neutral fat. Pasta with chicken or turkey fat rather than butter, garlic, and cheese was much better than with regular butter. Mash potatoes was another thing that it was used in....See MoreBone Broth: Any Actual Honest-to-Goodness Results?
Comments (16)Thank you all for your insight and information. Basically, the conclusion seems to be that ther’s no magic bullet, but that a good beef or chicken (or other meat) broth can satisfy your hunger and thirst needs for a meal now and then (or daily, say for lunch) as the broth provides you with vitamins, nutrients, satisfying flavor, protein and hydrating liquid without adding all the bulk and the carbs your body has to really work at to get rid of. When you think about it, you can possibly lose some weight just because you’re filling up now and then on a high protein liquid instead of potatoes, chips, cheese, and other foods that have a tendency to add more calories to your body. So, no magic bullet or potion, just good common sense. Well, I think I might skip the bone broth, which honestly does creep me out a bit, and try a healthful cup of just plain chicken broth that I‘ll simmer some healthful veggies in for my lunches a few times a week. Being the longtime wife of a now retired family practice physician, who has basically told me that there is no magic bullet and that he doesn’t have time right now to research bone broth claims for me (LOL!). That said, we have always eaten pretty healthfully. We try to avoid beef, pork, chicken, regular wheat flour and its breads and other products, white rice and its flour, regular potatoes and potato flour (although not sweet potatoes or yams), sugar, and we try to minimize our intake of fruits with a high sugar content. “Try to“ as much as we can because we want to avoid being one of those PIA guests when invited to someone else’s home for a meal, etc. Hmmmm, and I need to get more exercise, too! Anyhoo, thanks for your thoughts on this. I love this Houzz site of ours here where we can gather and pick each others brains : ~ }...See More- 5 years ago
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5 years agolast modified: 5 years agoThe way I see it, you need a true butcher that knows his stuff and is also passionate about cooking. Most groceries stock shelves from factory packaged foam trays. I do often see what Annie is describing. Clean 8 inch bones, sometimes cut into 2 inch coins. Not meaty. And $$$
NYC has plenty. We are lucky enough to have a few nearby. And an HMart that has every foot and paw, ofals, meaty bones cheap.
2020 we got lucky with both delivery services that have all we need for stocks.
We make a few different stocks but more often a mixed bone with aromatics and lots of veg scraps. Mixed bones, necks, etc in the freezer waiting for some leek tops, tired veg....we also always roast our bones first.
The other stock is chicken. Roasting two whole small chickens that make a few meals, then stock the following day or two. The next roasting will be smoked. I have two in my cart now that the freezer is thinning...Spring cleaning.
We have not been to our Italian market in over a year but they have a 10 pound frozen bag for 5 bucks...I've witnessed a little Italian lady shaking the bag at the butchers, "these used to be free!", lol, and they all laugh. Excellent butchers but their sausages are too salty.
No wing for us. I don't get the NY desire. Way expensive. But that means more thighs for us at crazy low prices. 2.99 for organic pasture raised. Wings also go in our stock. (shush about how good thighs are)...especially the boneless skinless I braise.
- 2 years ago
2 years ago
sleevendog (5a NY 6aNYC NL CA)