I am a bone broth genius!

(Jane Srygley) #1

I’ve never made beef (or any) bone broth before! I got a bone from a local butcher and OMG IT’S AMAZING!!! I used the bone, 1 gallon of water, about 3 T ACV (forgot to put that in my original post), some onion, celery tops and half a red bell pepper as well as a whole bulb of garlic. Strained through a colander and eyeballed the salt… OMG sorry I had to brag because IT’S AMAZING!!! :scream::grin:

Edit: I should add that I heated it to boiling, then had it on a high, bubbly simmer for about 3 hours, then left it on very low heat another 6 hours. I cooked it covered so that I wouldn’t lose any liquid in a wonderful old ceramic pot I inherited from my mother :blush::sparkling_heart:

(Susan) #2

That is great, Jane =).

(Edith) #3

Yes! Homemade is soooo much better than store bought. Next time you can add a little vinegar when you cook it. That helps leach more nutrients from the bones.

(Jane Srygley) #4

I forgot to put that into my post, but I also had about 3 T of ACV in the mix. I never tried store bought and now I’m glad I didn’t! I grew up in the 60’s and 70’s and saw my mother make soup from the turkey carcass every Thanksgiving, so I knew it wouldn’t be that difficult, but I NEVER expected it to taste so freaking good! Now I’m like hmmmm maybe I need a bone broth fast :rofl::rofl::rofl: I could seriously drink that stuff all day long!

#5

I love bone broth, especially during these cold winter months :slight_smile:
I buy beef knuckle bones and 2 osso bucco, I used to add veggies, but now I prefer just bones.
I roast the bones @220 degrees C for 30 minutes then place them in my IP, cover with water, add a nice pour of ACV and let sit for 30 minutes. I set my IP to 2 hours high pressure and let it do its magic. When it naturally releases, I strain the broth, save my osso bucco meat, place the bones back in the IP, fill with water and do another round of 2 hours.

I have a big cup every day, drop in one egg and add a little meat - delicious :slight_smile:

(Edith) #6

Ooooo, I like the idea of dropping in an egg.

(Windmill Tilter) #7

Nice! I absolutely love bone broth. :heart_eyes:

My favorite thing to buy at my local food coop is organic “chicken backs” found in the freezer section. Basically it’s just all the bones that rich people don’t want when they buy their free range, fat free chicken breasts :yum:. I buy them for peanuts! I say a blessing to Ancel Keys every time I go grocery shopping and marvel at how cheap healthy fats, bones, and organ meats are.

The one thing that totally revolutionized my bone brothing (I think it’s verb…?) was a stove top pressure cooker. Every hour in a pressure cooker is like 6 hours in a stock pot. After 2 hours in a pressure cooker, chicken bones literally disintegrate in your hands! The flavor rich flavor you get from bone broth like this is unbelievable. This really comes into play with thick dense beef bones. Rather than simmering for 24hrs, you can get it done in 3-4.

This is the one that I use. It achieves higher and pressures than an Instapot, and those are the two most important factors when it comes to broth making. At $35 you can’t beat it! It’s pretty much idiot proof (as I myself am a testament…:yum:). The days of pressure cookers being “dangerous” were left behind in the 70’s. It’s super easy!

(Edith) #8

I use an instant pot to make broth. The thing I like about the Instant Pot is that it is much quieter than a pressure cooker.

(Windmill Tilter) #9

An instapot will do a great job of bone broth making, no doubt about it. It just takes a little bit longer, which is no big deal. As far as the noise goes, mine is pretty quiet unless my 5 year old specifically asks me to “make it go chugga, chugga…” (stovetop pressure cookers have a needle-point pressure regulator which makes it sound like a train if you crank the heat up enough).

I like my stovetop pressure cooker because it’s cheaper, more versatile, and more fail proof. It serves double duty as a good quality stainless steel saucepan when I’m not pressure cooking which is great. I’m a big fan of stove top pressure cookers, but there’s more than one way to boil a broth!

(Jane Srygley) #10

That is a great idea! I do have an Instant Pot so I’ll experiment with that next time :blush:

Wow! I thought an Instant Pot was as high as you could get!

#11

Yup, I just heat my broth to almost boiling, whisk an egg in a bowl and drop it in the soup as i move the soup gently with a fork…you get lovely egg “noodles”

If I remember correctly, some stovetop pressure cookers do achieve much higher pressure points and I was flirting with an idea of one; however, I wanted a pot that did everything on its own and I didn’t have to stay close the stove, so IP won the battle. :slight_smile:

I’m cooking bone broth tomorrow, Saturdays are my bone broth cooking days - two rounds in the IP gives me enough broth for about two weeks :slight_smile: Tara and I will take an early morning walk to the butcher, buy bones and osso bucco, walk back home, Tara will get one osso bucco bone and the rest goes in the oven for step 1 :slight_smile:

(Windmill Tilter) #12

Nope. Think of the “High” setting on an instapot as “Medium” (halfway between Instapot Low and a stovepot pressure cooker).

Instapot Low: 7.2 psi
Instapot High: 11.6 psi
Stovetop Pressure cooker High: 15 psi

Bear in mind that heat is an exponential function not a linear one. Food doesn’t cook 25% faster at 250 degreses vs 200 degrees, it cooks 500% faster. That doesn’t really matter as much with a chicken bone broth, but if you’ve got big ol’ beef bones, the stovetop pressure cooker sure does come in handy!

I’ll reiterate though that I think Instapots are really wonderful, capable little machines. If you’ve already got one, stick with that! Try it on your next batch of bone broth and you will seriously be blown away.

This is awesome advice. Roasting the skin and bones prior to making the broth is another game changer. The depth of flavor that the maillard reaction imparts is absolutely incredible. I growl at my dog when she starts eyeing my rich, golden bone broth as I’m pouring it into mug… :yum:

(Windmill Tilter) #13

Wow, you’re as bad as me! When it comes to making bone broth in this kind of volume, this is my shining star. It’s a 23 quart pressure canner. It’s just $60 and opens up a whole world of possibilities.

Back in the day, folks used to can their own food. To can things like beef or poultry though, you absolutely must hit 15psi and hold it there for an hour (canning at 11.6 psi would be totally unsafe because it doesn’t kill botulism bacteria). With a pressure canner, all you really need to do is pour the broth in a mason jar. Put on a lid fingertip tight. Put it in your canner. Close the top. Pressure cook it. Tada! Now you’ve canned 7 quarts of your own bone broth that’ll keep on the shelf for over a year!

Now I can anything that isn’t nailed down in nice glass mason jars… :yum:

(Bunny) #14

I also add a pinch of apple cider vinegar and lemon juice to help leach minerals out of the bones.

#15

Wow, that’s some impressive kitchen equipment! :slight_smile: I make daily portions in mason jars, about a week’s worth goes in the fridge, the rest goes in the freezer and then I take them out as needed.

@VirginiaEdie speak of the dropped egg… :slight_smile:

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(Edith) #16

I am definitely going to try that! I just made turkey broth the other day with our leftover turkey carcass.

(Windmill Tilter) #17

The 23qt is a truly ginonormous pot. My kids call it R2D2. Here’s the 23qt next to the 6qt with a soda can in between them for scale. Best $90 I ever spent when I bought the pair.

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It does more than just chicken broth though. Here is seven quarts of meat only chili with a glorious 1" thick fat cap cooling down before going to the pantry. So good, and it’s so easy to do! You just put the lid on, and put them in the pressure canner. Abracadabra!

You can also do pint jars which is more appropriate for a single meal of chili (1000kcal). When you do it that way, you’ve got yourself 20 pint sized (literally) meals ready to go, that don’t need refrigeration, and you don’t need to do any defrosting!

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#18

It does look like R2D2 :joy::joy:
That would have come in handy pre-keto, as well…my in-laws have a huge garden and we used to have so many tomatoes, I would make jars and jars of tomato sauce, ketchup…
I’ll have to look into a gadget like this, thanks for sharing :slight_smile:

#19

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Bones and osso bucco are out of the oven and swimming in water+ACV bath for the next 30 min, Tara’s enjoying her bone :slight_smile: