I enjoy making bone broth. But, sometimes after I've cooked bones for a day or two the bones are still hard. I'd like to get the marrow out of those hard bones without resorting to a hammer. Are pressure cookers good for softening hard bones? If so, what's your recipe for softening them, i.e. how much water, how many bones, how much time?
asked bySol (5828)
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on April 12, 2014
at 07:12 AM
Yes, pressure cooking is faster to soften beef bones, but requires many hours. Rather than cook the stock so long, separate the stock, then soak the bones in a vinegar/water mix and they will soften enough to cream in a Vitamix, or similar blender. Great source of calcium and phosphorous.