I normally use the bones only once, and give the beef bones to a coworker for his dog.
However, it occurred to me: I'm only pressure cooking them for an hour, so there's probably lots of goodness left.
Question: how much goodness: how many times can I use/re-freeze/reuse the bones?
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I've done it with a mix of old and new beef bones, but found the flavor was not as robust. I tried it twice and the second batch (third batch of broth for half of the bones) tasted off. I'm not sure how to describe it other than thin. I used the same method all of the times, with the same herbs and aromatics.
I did notice that the marrow bones were hollow after the first go around, so I don't know if they even contributed anything to the second and third batches. Perhaps knuckle bones would be a better choice for reuse than marrow bones, but I haven't tried it.
I roast them, extract and eat the marrow, then once they cool, dump'em in the freezer until there's a big bag full of them, then make broth at least twice, in a crockpot on high for at least 12h.
A questions for all of you slow-cooker/pressure cooker owners: do you use vinegar in your broths? if yo do, are you not worried that the acidic vinegar will react with the surface of the device and extract unwanted lead/aluminum and such into the broth???
Didn't get the same quality with beef bones, but now when I use chicken feet - I get 2 amazing broths batches! But here is the problem: I can hardly stop myself from eating the feet when I am straining the first batch - anyone else love the taste?
I do them twice, back to back, stove top, very low simmer with vinegar and salt, for @ 12 hours each time and then mix the broths. Seems to give me the best gelatin content.
I usually use them twice with the pressure cooker. Not sure if doing that even has any benefits, but when I am cooking them the second time around I try to use less water or cook them longer until I get the maximum amount of gelatin possible. No idea if this is beneficial, but, it probably isn't going to be harmful..