On the stove beef bone broth

(Karla Sykes) #1

I’m making tempting to cook my first batch of beef bone broth for 12 to 24 hours on the stove. I don’t have one of those fancy machines

(Eric - The patient needs to be patient!) #2

If boiling, longer is better. Add a tablespoon or two of vinegar to help extract minerals.

Be safe. Add more water occasionally.

(Karla Sykes) #3

Thanks

(Karla Sykes) #4

I am watching YouTube so apparently I got the wrong bones meaning that they’re not grass-fed or organic and so I could be making a toxic batch. So I’m going to throw this away and start over tomorrow and make it with grass-fed bones

(Eric - The patient needs to be patient!) #5

I don’t get grass fed each time.

(mole person) #6

I never use grass fed. Do you have a Crock-Pot?

(Karla Sykes) #7

Yes I have a Crock-Pot but on YouTube it said if you don’t get grass fed you might be eating and impurities

(Karla Sykes) #8

I wish I would have seen this before I throw away that bone broth it took me over 24 hours I feel like a dang fool

(mole person) #9

Don’t listen to everything you hear on YouTube. That person probably only eats grass fed meats. It’s like people who are fetishistic about organic vegetables. Did they even say what “impurities” they were talking about?

Before I got an Instant Pot I made my bone broth in a Crock-Pot. Just let it go for a full 24 hours minimum. It’s much, much safer than leaving your stove top on while you are out if the house.

(Karla Sykes) #10

That’s the thing I had a day off of work and I literally devoted 24 hours to making this bone broth

(mole person) #11

That really sucks :frowning:.

(Shane) #12

I use a slow cooker. If I don’t want to leave it on for some reason like going out somewhere, I turn it off and put the pot in the fridge until I want to put it back on again.
My partner likes to cook pork shoulder/ 4 quarter type roasts in the slow cooker (yuk) instead of the oven where a good roast belongs. Anyway, an advantage of the slow cooker is all the rendered fat from the pork can easily be reclaimed.
After the pork meat is finished, I add beef or lamb bones and boil for another day or 3 and get enough meat off the bones for a reasonable meal.
Then I put that in the fridge to set the fat on top which I remove for cooking instead of buying cooking fat/oil.
After removing the hardened fat I heat up again to make it liquid and sieve out the meat (for part of another meal) and what’s left of the bones. Most of what’s left of the bones by then it will crumble and turn to grit and some of it end up mixed with the meat. What’s left is fairly clean liquid that sets at room temperature.

All that’s left of the last lot. That last bit of broth will be gone tomorrow. I didn’t bother cleaning up the fat this time and I think the bits of unrendered fat and meat bits might make food cooked in it taste better.

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(Karla Sykes) #13

Looks very good

(Karla Sykes) #14

I totally screwed that one up. I should have kept in I don’t know what I was thinking. But on YouTube it said but if it was not organic meat then you would get all of the toxins out of the bone and it could put you in worse shape than starting so I figured it wasn’t good meat. And then I read on here a lot of people make bone broth from non-organic meat. Gosh I was tripping

(Trish) #15

I made some last week. I did 2 batches…one in the instant pot pressure cooker in a few hours and the other in the slow cooker for 24 hours. Huge difference between the two. Pressure cooker version is light in colour and a liquid when cooled. The slow cooker one is dark like gravy and thick and gelatinous once in the fridge. Just in case anyone was wondering if the quicker version is worthwhile. It’s not. Definitely use the slow cooker and it’s safe to keep going for a long time and doesn’t have to be watched like a pot on rhe stove.

(Karla Sykes) #16

Okay I’m going to try some in the slow cooker and this time I know it doesn’t have to be organic

(Wendy) #17

I’ve got some chicken bone broth going right now. I love how it tastes and try to eat some every week. I could do it everyday if I made more.

(Ellen ) #18

Karla, hope you can answer my question. How many times can I reuse homemade bone broth in different recipes? I made some last week with short ribs and decided to use the same broth in today’s stew. Is this safe? You’re recipes always look so good!

(Eric - The patient needs to be patient!) #19

Ellen you should freeze bone broth unless you are going to use it in just a couple of days. Don’t want to get sick.

(Ellen ) #20

Okay, thanks Eric. Can’t believe I’m still learning how to cook at 64.