1

votes

Bone Broth without Veggies?

Answered on August 19, 2014
Created January 11, 2012 at 12:55 AM

Has anyone tried to make bone broth without any veggies--just bones and water? Does it taste ok?

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 11, 2012
at 09:27 PM

I follow the re-heat method since I usually take 7-10 days to eat a batch of stew. IMO they only get better and better from cycles of chilling and re-heating.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 11, 2012
at 09:26 PM

UPDATE: I cooked a new batch of bones all day yesterday and through the night. This morning most of the bones were clean but a few had very yummy-gummy stuff clinging so I gnawed on them. YES they were good! Can't wait to eat the stew tonight after the fennel/celery/rutabaga/carrots and cauliflower are cooked.

  • 0d2b1ff450021cca6683e4cecf2d6aec

    asked by

    (589)
  • Views
    5.8K
  • Last Activity
    1278D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

7 Answers

2
93ae9f2d376e5426e891a9b58d8302fa

(2936)

on January 11, 2012
at 02:14 AM

I do mine additive-free, except the tbsp of vinegar. It's great when there's goopy floating fat and gristle and stuff in it, but once you gobble all that good stuff up, and you're left with just broth, it's boring. But that's when you make egg drop soup with it, and finish it off. Yum!

1
1cf4424038964c21e55856bd7b4f6dfe

(150)

on January 11, 2012
at 09:39 PM

I make mine veg free with a splash of vinegar. When I cook with the finished broth I flavor it with veg, herbs, S&P. I switched to this method because I started to make my cats food with bone broth. Onion and garlic are toxic to cats and many other veggies are questionable at best.

I make a big batch when I have collected enough bones. I store mine in the deep freezer in 8 cup quantities.

1
7dc950fc76a046048e683d2a27dced37

on January 11, 2012
at 01:05 AM

Well, I've made a broth without veggies, but not just bones and water. I've used this recipe from Balanced Bites, which calls for a little bit of vinegar (not for taste ... to pull minerals out of the bones) and a whole head of garlic, presumably for taste.

This is fine as is if you just want to consume it as a nutrient source, but if you're so inclined, you can use it as a base for cooking, e.g., soup stock or the liquid to cook a starch like rice.

0
13c5a9f1678d75b93f269cdcf69f14d5

(2339)

on January 11, 2012
at 09:13 PM

I think the veg free stuff keeps longer, but I tend to cook it down and freeze it. Cookbooks call for refrigerated stock (not veg-free)to be brought to a boil every 3-4 days

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 11, 2012
at 09:27 PM

I follow the re-heat method since I usually take 7-10 days to eat a batch of stew. IMO they only get better and better from cycles of chilling and re-heating.

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 11, 2012
at 02:18 AM

My standard approach is to fill the whole slow-cooker with meaty bones, marrow bones and beef feet. The first day that's all there is. Once the broth is aromatic and full of good things it can certainly be consumed but I usually add a bunch of vegetables and muscle meat the second day.

The resulting bone broth stew nearly fills the slow-cooker (removal of bones makes room for vegetables) and the stew lasts me about a week. I usually exhaust the vegetables within 2 days but I just add more as needed until the meat/gelatin are getting low and then I start a new batch.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 11, 2012
at 09:26 PM

UPDATE: I cooked a new batch of bones all day yesterday and through the night. This morning most of the bones were clean but a few had very yummy-gummy stuff clinging so I gnawed on them. YES they were good! Can't wait to eat the stew tonight after the fennel/celery/rutabaga/carrots and cauliflower are cooked.

0
F02990386b12528111740ad6279ba29d

(1363)

on January 11, 2012
at 01:40 AM

When you make it veggie free for cooking purposes, do you just put it in Tupperware and store it in the fridge to pull out for cooking later? How long is it good for like that? How do you use it? As a base for a crock pot meal?

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on January 11, 2012
at 01:30 AM

I've made veggie-free broths. Still have a bit of salt, herbs, and spices though (I do however skip vinegar). In fact, I've got some mixed beef & pork "jello" in my fridge right now, destined to become a pumpkin soup.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!