Patronick328 Posted September 14, 2012 Share Posted September 14, 2012 Heading out to the store this weekend and plan to make some bone broth. Couple of questions: 1) better to use a pressure cooker or just plane old stock pot? 2) people say to use marrow bones. everywhere I look online, recipes call for oxtails and shanks. same thing? Thanks. Link to comment Share on other sites More sharing options...
Laura B Posted September 14, 2012 Share Posted September 14, 2012 I used my crockpot a la Balanced Bites: http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html The bones I used I got from my local farmer. It was $10 for a bag. I have enough to make a 2nd batch, they are in the freezer. I have no idea what kind of bones they are...I tried to split it evenly and used what I believe are tail bones for the first batch. The second batch have more fat (maybe cartilage??) around them. In the balanced bites recipe, she says any kind of bones will do. Link to comment Share on other sites More sharing options...
craftygrrl Posted January 8, 2013 Share Posted January 8, 2013 I used my crockpot a la Balanced Bites: http://balancedbites...bone-broth.html The bones I used I got from my local farmer. It was $10 for a bag. I have enough to make a 2nd batch, they are in the freezer. I have no idea what kind of bones they are...I tried to split it evenly and used what I believe are tail bones for the first batch. The second batch have more fat (maybe cartilage??) around them. In the balanced bites recipe, she says any kind of bones will do. thanks Laura B, I appreciated the link I'll be making this tomorrow I think, once I go pick up more onions, garlic and celery... been thru a lot of these lately Link to comment Share on other sites More sharing options...
1Maryann Posted January 8, 2013 Share Posted January 8, 2013 I use both marrow bones (femurs sliced about 2" thick so marrow is exposed, and 'soup' bones--oxtails or other bones with some meat still on. I have done it both ways, but much prefer the stove top method. Better control of the simmer, much richer broth. I leave mine on a back burner for 24-36 hours. Link to comment Share on other sites More sharing options...
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