3

votes

offal in broth = super broth?

Answered on August 19, 2014
Created August 24, 2011 at 5:54 PM

I've been eating paleo for a short while but have so far not got into the offal thing. I know ideally I'd just tuck in to some liver and heart but guess I'm trying to find a way to sneak it into my diet without me noticing!

Can I add liver, heart etc to the beef bone broth/stock I've been making? I guess what I'm wanting to know is how much of the goodness of the organs will end up in the liquid, as I strain the bones etc out at the end?

What else would you add to make the ultimate super broth?

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on September 30, 2011
at 03:32 PM

I'm with y'all - liver tastes like spoiled meat to me and so someone recommending liverwurst just makes no sense. I am trying the freeze it, dice it, and swallow like a pill technique this time.

7b11ed525ffa23bc7257684e27488a6a

(366)

on September 30, 2011
at 03:09 PM

We call that Heart Attack Chili in this house. Tongue can be ground up for it as well.

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on September 30, 2011
at 02:43 PM

i do the same thing pretty much. I buy whole pastured chickens including the feet and organs (comes stuffed with the neck, heart, liver, and gizzard). Everything goes into the soup pot along with the back and wing tips and any leftover bones/skin/cartilege/meat. It's never tasted "organ-y" to me, just yummy!

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on September 30, 2011
at 02:39 PM

I think it depends on the offal...I added like 1/8 lb beef liver to 1 lb ground beef a few times and the liver was all we could taste. Bleagh.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 25, 2011
at 11:12 AM

in some traditional recepies they include blood in coq au vin. Makes i thick broth i guess :)

44348571d9bc70c02ac2975cc500f154

(5853)

on August 25, 2011
at 06:09 AM

Yep i have noticed. Its best to request bones with large joints for broths, they have most gelatin. I dont use many marrow bones in broths anymore, i save them for roasting. I use the bones i have eaten marrow to make a stock so not to waste anything. But those large jointed bones with tendons make the best stock. My pressurecooker will only hold one knuckle, its so large. Need a larger pressurecooker :)

07154e6d8e42065f230d06249700fe5b

(2057)

on August 24, 2011
at 08:22 PM

Also, you could try making a pate. Liver pate is good with everything.

07154e6d8e42065f230d06249700fe5b

(2057)

on August 24, 2011
at 08:19 PM

You know what else works? Dried minced garlic. Lightly butter-seared liver in a *dry* minced garlic crust. Takes the edge off the taste, masks the texture. Noms :)

427c8cbb9c2492d74b887fc5cf7a8ce0

(432)

on August 24, 2011
at 08:01 PM

The gelatine is nourishing and healing esp if you have digestive issues (see Weston Price foundation's articles for more info).

3aea514b680d01bfd7573d74517946a7

(11996)

on August 24, 2011
at 07:44 PM

Agree with all of this. I take my liver neat, just like scotch whiskey. Can't hide the flavor, so might as well (wo)man up.

F1b39d4f620876330312f4925bd51900

(4090)

on August 24, 2011
at 07:12 PM

When I buy a whole chicken or turkey it usually with those offal organs tucked inside. I just removed them from the bag and leave them in the pot.

Medium avatar

(39821)

on August 24, 2011
at 06:45 PM

Have you tried dicing up the liver and coating it with a strong salsa? Works for me.

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7 Answers

7
Ef9f83cb4e1826261a44c173f733789e

on August 24, 2011
at 07:13 PM

Heart and tongue are muscles and taste enough like beef to be ok in the broth. Let a tongue simmer in the broth and you'll have great tasting broth, plus a couple of extra meals. Heart tastes good on it's own grilled like a steak, imo.

Liver however, will contaminate the flavor of anything within a five mile radius.

3aea514b680d01bfd7573d74517946a7

(11996)

on August 24, 2011
at 07:44 PM

Agree with all of this. I take my liver neat, just like scotch whiskey. Can't hide the flavor, so might as well (wo)man up.

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on September 30, 2011
at 03:32 PM

I'm with y'all - liver tastes like spoiled meat to me and so someone recommending liverwurst just makes no sense. I am trying the freeze it, dice it, and swallow like a pill technique this time.

3
35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on August 24, 2011
at 07:00 PM

I don't know how much it enhances the nutritional value, but my mom always added the chicken giblets (liver, gizzard, neck) to the pot when she made broth. Typically she'd pan sear the soft organs first then add the neck & chicken carcass. It certainly adds to the flavor.

F1b39d4f620876330312f4925bd51900

(4090)

on August 24, 2011
at 07:12 PM

When I buy a whole chicken or turkey it usually with those offal organs tucked inside. I just removed them from the bag and leave them in the pot.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 25, 2011
at 11:12 AM

in some traditional recepies they include blood in coq au vin. Makes i thick broth i guess :)

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on September 30, 2011
at 02:43 PM

i do the same thing pretty much. I buy whole pastured chickens including the feet and organs (comes stuffed with the neck, heart, liver, and gizzard). Everything goes into the soup pot along with the back and wing tips and any leftover bones/skin/cartilege/meat. It's never tasted "organ-y" to me, just yummy!

3
Fe535c4994ac6176f76e1ff6d29eb08a

on August 24, 2011
at 06:02 PM

I'm not sure how much would be extracted in the broth making process, but I would think that grinding would certianly make it easier to get the good stuff out. I would think just dropping w hole liver in the broth would make it hard to get the good stuff out of the middle.

Of course, if you're going to be grinding your offal anyway, mix it in with some ground beef. You can go up to about 25% before you start to notice it in a burger or on its own, even more if youre putting it in a meat sauce or making taco meat or something where there are a lot of other things going on.

C491ff8ce20d5c17f8f7ff94392a9570

(1617)

on September 30, 2011
at 02:39 PM

I think it depends on the offal...I added like 1/8 lb beef liver to 1 lb ground beef a few times and the liver was all we could taste. Bleagh.

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on September 30, 2011
at 02:12 PM

Chili is a good way to have heart- I dice it up, brown it quickly, then simmer everything for a couple hours.

7b11ed525ffa23bc7257684e27488a6a

(366)

on September 30, 2011
at 03:09 PM

We call that Heart Attack Chili in this house. Tongue can be ground up for it as well.

1
D13db3c36e8c981d14988bd25a889de4

on September 30, 2011
at 03:30 AM

When I make chicken broth, I use the neck, heart and gizzard. I save the liver to eat with eggs for breakfast. I don't notice a difference in the broth but I don't think liver would improve the broth. Heart is kind of like tough steak or stew meat. It could probably be used for broth. I have tried beef heart a few different ways. Here's my recipe: http://formlesssubstance.blogspot.com/2011/02/have-heart-for-valentines-day.html

Tongue is very tender. I wouldn't waste it in a broth. I simmer it for a couple hours, peel the skin off, slice and serve with a sauce.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on August 24, 2011
at 06:43 PM

I actually did a broth this week with ground beef heart meat. Ground it myself with fateful DDR made meat grinder :) I browned the ground meat first to get extra flavor to the broth. This broth went to a braise. There was 1,2L of broth and for that i used 400grams of meat, so you can bet it smelled and tasted intoxicatinly beefy :) I also used one whole beef knuckle bone, it was huge, with all the tendons. Gelling factor was insane :) I pressurecooked the joint 6 hours, all the tendons where rendered to liquid, then i took out the bones, and put new bones, aromatics and meat and pressurecooked 2 hours.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 25, 2011
at 06:09 AM

Yep i have noticed. Its best to request bones with large joints for broths, they have most gelatin. I dont use many marrow bones in broths anymore, i save them for roasting. I use the bones i have eaten marrow to make a stock so not to waste anything. But those large jointed bones with tendons make the best stock. My pressurecooker will only hold one knuckle, its so large. Need a larger pressurecooker :)

427c8cbb9c2492d74b887fc5cf7a8ce0

(432)

on August 24, 2011
at 08:01 PM

The gelatine is nourishing and healing esp if you have digestive issues (see Weston Price foundation's articles for more info).

0
11838116de44ae449df0563f09bd3d73

(655)

on August 24, 2011
at 06:09 PM

A couple tablespoons of liverwurst in scrambled eggs is good. I brown the liverwurst first in butter, then add the eggs. Start with just a little, then increase as you get used to it. Good liverwurst has a strong but clean beefy flavor.

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