Beef Bone Broth

Answered on December 05, 2016
Created December 01, 2016 at 11:01 PM

my broth didn't gel and doesn't taste good. What did I do wrong?

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on December 05, 2016
at 04:37 PM

It depends on how you made it.

I generally collect all the left over bones in a bunch of large one gallon freezer zip bags.  Once I have enough to fill my crockpot to the top, I throw them in, add about a tablespoon of salt and a tablespoon or two of vinegar (the cheap distilled white vinegar stuff is perfectly fine here), and then let it simmer on high for at least 24h.

If you're not using a crock pot it's much harder as you'll need to boil them on the stove and then once boilling, bring it down to a simmer and keep it there for a day or two - an unwatched pot on the stove is dangerous, so, get a crockpot/slowcooker.

You can also use a pressure cooker, but I find those don't work too well for bone broth.

The bones should be stripped of meat and fat at the long cooking may dentature and protein, and any PUFA fat would oxidize.  You can skim off the fat once it's done cooking and cools off.  When you're done, the bones should be able to crumble in your hand.  If not, you can keep simmering them for another 12-24h until they do.  You can add more water as needed.  Discard the bones when it's done, skim and discard any fat at the top, let it cool, then put them in small containers in the fridge or freezer.

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