I've been making bone broth for more than 3 years now and I have never ended up with a clear finished product.
This is how I do it:
-Roast beef bones at 400??F for 3 hours
-In a stock pot, cover them with cold water, add 1 carrot, a head of garlic and a bay leaf
-Bring to a simmer, lower the heat to a minimum and let it cook for 24 hours covered.
It always turns out cloudy and not as appealing, the taste could be better but is not bad.
I would love to hear some suggestions from the broth experts out there, thanks
asked byAlvaro (3213)
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on March 08, 2014
at 01:43 PM
For the taser you need to add salt, pepper, and an onion. You probably also want to add some fat. I use olive oil. Also, a small bit of vinegar will help extract a bit more from the bones and add a clean finish.
For the cloudy part. After you cook the stock, skim it, then put it in the fridge for a few (5-10) hours, scoop off the fat, bing the stock back up to 200 degrees, and pour through a filter, I use a cheese cloth on top of a double mesh screen.
on March 08, 2014
at 01:48 AM
I'm not sure of the roasting of the bones cleans out the scum - you might be getting scum in your broth. Maybe give them a 5 minute rolling boil in salted water and rinse really really well before you roast. It still may be cloudy - clarifying stock is a process that involves a thing called a "raft" make out of whipped egg whites and egg shells. You stir it into your stock while it cooks and it will attract all the icky stuff, then once the stock cools you lift out the raft and strain the remaining stock. Stocks that are cooked at a boil will be cloudier than stocks that are simmered. Some of the BEST stocks, like pork stock for ramen, cooks at high boils for about 16 hours and are very cloudy, but so tasty you almost die from a spoonful. So don't dis cloudy.