Bone Broth: Any Actual Honest-to-Goodness Results?
3 years ago
last modified: 3 years ago
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Bone Broth Question
Comments (42)I guess I never thought of it as "pork stock" but boiling a ham bone is just that. A favorite soup is boiled ham bone, cabbage, onion, and a couple jalapeno/serreno peppers.... high taste, high fiber, and low cal. I get a ham from work at winter solstice every year... being single that makes a good 3-4 pots of soup with a couple sandwiches on the side. Grandma's traditional christmas gift to us is a ham... another 10 lbs on top of my work ham. In general I'm eating soup until the first of April. Almost all bean based soups have some pork broth.... sometimes I cheat and use a couple drops of liquid smoke rather then meat. Only use pork with large bones. I boiled pork chops with sourkraut one time... while delicious it was filled with the small bones. About time I made pork with kraut and taters again. Now I'm hungry! : ) lyra...See MoreBone Broth Questions
Comments (49)cactus, you may find that oxtail is more expensive than short ribs, as a cow has more ribs than tails. The tail used to be one of the parts the farmer kept because no one would buy it, now it's gourmet cuts! I was amazed when I found oxtail was the same price as Porterhouse. Mine are organic and grass fed because I raise them myself, same with the chickens. So it's really up to you. If it's important to you that it be grass fed and sustainably and humanely raised, or organic or whatever, then that's what it has to be. That's why I raise my own, commercial agriculture and their treatment of animals offends me. So I raise cattle and chickens, sometimes ducks and pigs. I have a big organic garden, eggs from my hens, and I want to get some bees. My husband? Not so much. (grin) Anyway, I'm a big proponent of buying local and helping out the small farmer (since I am one), so even if it isn't organic or grass fed or whatever, if you can get it from a local place I think you're a lot better off, both in quality and in sustainability and probably in the treatment of the animals you intend to use for food. I know Sleevendog lives somewhere in your part of the world, so the link/organization she mentioned is probably a very good place to start. I'm clear over here in Michigan so someone closer is going to know better than I do, of course. In the interest of full disclosure, all my broth doesn't turn out that gelatinous, but it was a good batch. Good luck... Annie...See MoreChicken bone broth? Slow cooker? Vegetables?
Comments (39)We've had lots of discussions about the difference between stock and broth (not much, but "stock" usually refers to something used as an ingredient and broth is used to mean a finished rich plain soup). We also talked about why "bone" up topic. Some are made with mostly bones and are cooked a very long time to get the minerals out of the bones. Others are made with mostly meat or meaty bones and are cooked for less time, until the meat is all cooked out and what bones there are have yielded flavor but aren't soft and/or friable unless they're tiny. A third option is made with mostly bones and vegetables, but not cooked long enough to really pull all the minerals out of the bones. The first one is "bone" because it's about the bones. And often broth because it's meant to be consumed straight as soup....See MoreBeef bones and broth
Comments (26)Jasdip, My beef stock/broth is not made by the traditional methods, but it works for me. I hit upon it my accident. When I have time, I like to cook a shoulder roast on top of the stove instead of the crock pot. (Shoulder roast here is like a chuck roast, but with less fat.) It is a pot roast, not an oven roast. I brown the roast on all sides (6), and add quite a bit of water. Bring to a boil and reduce to a hard simmer. I cook until done and almost pull apart. One hour before I want to serve, I add potatoes and carrots and cook until soft. If that is too soon for supper, I lower the heat to a very low simmer. Since I keep a lot of water in the pot, I quite a bit left. It has made the best beef stock/broth. I measure up in 1 and 2 cup measures. I do not add onion, because hubby doesn't like onion, but if you do, onion would be great, (also celery)....See More- 3 years ago
- 3 years ago
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