Bone broth help needed

12 days ago

I am cooking for a person who just finished weeks on an iron supplement and whose stomach is a bit angry. Bone broth is well received and I would like to try my hand at making some. My question is about what bones you have used to make beef or pork. I have access to a grocer who cuts his own meat and also a place that processes meat. The chicken bones would be easier to come by, but beef seems preferred. Any tips on how you make it would be appreciated-crock pot, pressure cooker, oven, etc. Also, if buying, what brand is good?

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Comments (3)

plllog
12 days ago
Check, but I think beef has most iron. Ask the butcher for soup bones or dog bones. Marrow is very rich, so make sure it's okay for the patient, or if you need to remove it. Roast the bones first then low and slow in the water.
lizbeth-gardener thanked plllog
laceyvail 6A, WV
11 days ago
I would do my best to find bones from grass fed animals, both beef and chicken rather than animals raised industrially. You might see what White Oak Pastures has to offer.
lizbeth-gardener thanked laceyvail 6A, WV
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Sorry to be so late responding. I appreciate all of the advice. My e-mail has been acting up so I didnÃ¢ÂÂt 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 isnÃ¢ÂÂt 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! IÃ¢ÂÂll remember that for the future. Ajsmama, the bones are from the half cow that I purchased last summer. Since most people donÃ¢ÂÂt 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 didnÃ¢ÂÂt 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 IÃ¢ÂÂd 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 itÃ¢ÂÂs 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 trayÃ¢ÂÂs 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.
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Not a real consensus across the board with chefs and recipe writers what distinquishes a stock or bone broth. But usually much richer using meaty bones---necks, ox tail, big nuckle bones, etc. Chicken backs, paws, wings and necks, pork necks. Some just use beef bones. A few dozen offerings around the city. A few of the nicer restaurants have put in take-out windows for a quick pay-n-go with a few varieties and some add-ins. Like fresh ginger or koombu, hijiki, shitake, bonito flake, etc. A broth to be sipped like a cup of coffee. Still many pay-n-go soup shops around with add-ins like grains, beans, noodles. I think of bone broth as mindful. Not a dump, simmer, and walk away. Oven roasted bones, aromatics toasted in the stock pot, Bones brought to a boil, barely covered, then immediately turned down to a simmer. 1-2 hours. Then add lots of vegetable matter. (no extra water as veg is full of it) Grass-feed pasture raised proteins, organic vegetables. Beef knuckle bones are huge. Barely fit in a slow cooker. I make stocks about every 5-6 weeks on a back burner. Gas cooktop but i use a enameled cast iron simmer plate. Recent chicken stock was an easy set it and forget it from a roasted whole chicken. I did roast and add some necks and feet i keep in the freezer. I still like to give my roasted parts for a basic stock a head start. I can take my time prepping/chopping the vegetable add-ins. That said, lots of home cooks use insta-pots, pressure cookers, slow cookers. I prefer to have more control. Keep a glancing eye on it and add any extra veg at any time while prepping dinner. I can poach a couple boneless skinless chicken thights in the stock pot for 45-an hour for a soup or lunch chicken salad in that nice broth during the simmering. My big meaty bone broth using a larger stock pot and cooked much longer i just call a 'Master' stock. Technically a 'bone' broth.
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To those who make vegetable broth, have you considered that fact that outer peels of those vegetables may not be as wholesome as you might expect? I am quite happy to remove and compost those outer skins .I see them as the natural packaging and I dont eat outer packages. That has been exposed to all kinds of people and places and chemicals that were used to keep the bugs and vermin away in the process of getting them from the grower to the grocery store where most of us shop. If you grow your own vegetables, that is a different situation. It is not just field chemicals, they also have been subjected to packaging faciliites and transport modes that were probably treated with various sprays of stuff. You can cook enough to rid them of most bacteria from the hands, snot and spittle of those who picked and packed , but not the other pollutants. When a preservative is used in packaging it is not required to disclose as it is not part of the actual vegetable or food. Many of the bags of vegetables at Costco have been subjected to some manner of processing that even prevents them from rotting in the fridge in a normal manner. I have quit buying many of them. Not that what is in the grocery store has any guarantees, either . I buy all summer at a local venue. It may not be organic, but I see it growing right there in the fields and the people who are busy in the storefront are the very ones who are doing the harvesting. It is a small family run business. When it is not summer, the choices get more limited and I find myself at the local Asian supermarket that I feel has better selections than most white bread grocery stores.
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annie1992
11 days ago
I use my own homegrown and grassfed beef and I raise my own chickens, so I use those. The things they sell for "soup bones" in my local stores are exactly that, just bones with little or no meat. The local processing places will give me "meaty soup bones" when they process my beef if I ask for them. If you are buying large bones, like the joints, be sure they are split or cracked if you want the marrow to cook out of them or if you want to remove it.

If I were buying the bones I'd probably go with neck bones or oxtail or beef shanks or short ribs, something with bones but at least a little meat. Neck bones may be your cheapest option, here the shanks and shortribs have gotten nearly as expensive as steak. I make big batches to can, so I use a Nesco roaster, put all the bones in there and let them roast. When they are brown I add water, some carrot, onion, celery and seasonings I like which include black peppercorns and bay leaf. I start after supper and let it simmer all night and for as long the next day as it takes to become flavorful and break those bones down enough to get all the goodness from them. I chill the resulting broth so the fat solidifies at the top and I can remove it easily.

Chicken is made with backs and necks, but if you can use whatever "parts" are available and on sale. If you aren't squeamish about it, the chicken feet make awesome broth. I use the same method but the chicken bones will break down more quickly and get to the point where they just break up when you try to get them out of the broth.

I've made smaller batches in a crockpot but I prefer the 5 quart Nesco roaster, you can roast and then simmer in the same utensil that way.

Good luck to you and your "patient"!

Annie

Bone broth help needed

Comments (3)

plllog

laceyvail 6A, WV

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annie1992

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