3

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Bone Broth Questions

Answered on August 19, 2014
Created December 22, 2012 at 1:16 AM

So I come back from the grocery store with beef knuckles, oxtail, and neck bones and then go to make them in my first ever bone broth! My parents look at me like I'm crazy or broke (which I kinda am being a college student) and homeless while they go make their lemon martinis and make a christmas wreath; now I think they are eating "name brand" pears while driving around looking at christmas lights in the neighborhood. lol

  1. So am I supposed to take them out after 2 hours (they still have some generous amounts of meat on them) and cut the meat off and put the bones back? (Article says after 2 hours rescue the meat, but I don't plan on eating the meat for taste, unless it has some nutritional benefits I can't get from eating a regular NY steak.)

The label said 4 hours for neck bones and 8 for knuckle bones in the pot, but I'm doing 8 for both, I already roasted them.

  1. Do I strain in the end and then immediately put the hard bones in the freezer? (I plan on reusing).

  2. Do I cool the broth in the fridge and then eat it, or eat it when its hot and put the rest I plan on eating later in the fridge (freezer if you plan eating longer then a week from what I've read) then reheat to a boil to eat later?

A5127d60bca783084f191f38ffa357a6

(687)

on December 22, 2012
at 03:08 AM

Haha I'm going to use it in my second batch and will eat the meat! I heard it was good and didn't want to mess it up plus it was 5$ a pound which is just about the price of grass fed ground beef so I figured it was good.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 22, 2012
at 02:19 AM

Omg, rescue the oxtail meat for taste. Sooo gooood.

A5127d60bca783084f191f38ffa357a6

(687)

on December 22, 2012
at 01:42 AM

Thanks for the answer, let the bones cool before freezing them? Damn well I guess I won't be able to taste it until tommorow

A5127d60bca783084f191f38ffa357a6

(687)

on December 22, 2012
at 01:41 AM

haha yea I actually think that is the name my parents said

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 22, 2012
at 01:32 AM

are these harry and david pears? if they are, i can understand why they eat them. they are the BEST!

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5 Answers

2
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 22, 2012
at 01:32 AM

i've never made beef broth (been meaning, too- i have a few knuckles and marrow bones in the freezer), but if you don't plan on eating the meat, i'd just leave it in there for as long as you plan on cooking it. i'd strain it and let the bones cool.

with my chicken broth, it ALWAYS tastes way better after it sets in the fridge and then reheated the next day. i've tried it hot and the flavor is bland. it gets much more concentrated from sitting all night.

A5127d60bca783084f191f38ffa357a6

(687)

on December 22, 2012
at 01:42 AM

Thanks for the answer, let the bones cool before freezing them? Damn well I guess I won't be able to taste it until tommorow

1
61848fb3934eb0f08abacf0b920bf81b

on December 22, 2012
at 03:39 AM

1)I would remove the bones from the broth once you are done cooking, expecially if you want to reuse them. The longer you cook the bones there more collagen will break down and enter the soup. Dont be afraid of breaking the bones in advance either - it helps to get the good stuff out.

2) Have a bit now for sure, then save the rest and have some warmed up tomorrow. You can compare the difference for yourself :)

1
Medium avatar

(3213)

on December 22, 2012
at 02:50 AM

I wouldn't reuse the bones, you've extracted a great amount of minerals and nutrients already.

I allow it to rest before straining it, once it's cool to touch, I strip the meat from the bones and discard the bones. I use the meat in frittatas and salads.

You can drink it hot of the pot or reheated.

0
90bcfafd2ef73fea5398c483c593349e

on December 23, 2012
at 12:20 AM

Let the broth cool somewhat and remove the bones and larger vegetable chunks if you used any. Then let the broth chill completely. I set mine outside on cool night, but the fridge works, too. Skim the fat off the broth and save it for cooking. Then filter the broth through cheesecloth or paper towels, salt to taste, and store as you please.

0
3491e51730101b18724dc57c86601173

(8395)

on December 22, 2012
at 07:41 PM

I never like the broth just after cooking because its too fatty at that point. I let it cool and then chill overnight in the fridge then discard most (not all!) of the fat. Then it's delicious. I usually keep a jar of fresh broth in the fridge for sipping and using in cooking and freeze the rest in ice cube trays. Later I transfer the cubes to a freezer bag. Whenever I need broth it's easy to pull out and defrost just how much I need.

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