SharynF Posted March 21, 2014 Share Posted March 21, 2014 I am making my first batch of beef broth with half a shin bone and some veggie peelings and six pints water. It's been in the slow cooker for about 20 hours and I plan on turning it off tomorrow morning. There's a lot of broth in that pot! Do you reduce it down or store it as is? I am thinking I shall have storage problems as my fridge is full and there's not much room in my freezer. I planned this well didn't I? Reducing it would help a lot but I don't want to make it too strong to drink. And!! There's the other half of the shin bone in the fridge waiting to be brothed. Can I freeze that if I can make room for it? Hope someone can help. Link to comment Share on other sites More sharing options...
Bet Posted March 21, 2014 Share Posted March 21, 2014 If you are going to drink it, I wouldn't reduce it. You will cool it and skim off the tallow (you can save that too, for cooking!). Maybe buy a bunch of plastic jars and give some to friends? And (like me) you might need to get a chest freezer! And yes, you can freeze the bones. I usually do because I buy them when I see them and don't usually make the broth until I need it. Link to comment Share on other sites More sharing options...
SharynF Posted March 21, 2014 Author Share Posted March 21, 2014 Thanks Bet - no room for a chest freezer in my small cottage Link to comment Share on other sites More sharing options...
LauraLish Posted March 21, 2014 Share Posted March 21, 2014 If it's not too much work, you could always reduce it to shrink it for storage, and add water back in when you're ready to drink Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted March 21, 2014 Moderators Share Posted March 21, 2014 I have found if I make bone broth using a lot of liquid (and not a lot of bones) it sometimes is weaker than I expect. I've upped my bones-to-water ratio and I'm pleased with the outcome. Taste and see what you think. Link to comment Share on other sites More sharing options...
SharynF Posted March 23, 2014 Author Share Posted March 23, 2014 I used half a beef shin bone and slow-cooked it for 36 hours and ended up with a large bowlful. It has set to a lovely firm jelly with a layer of fat on top. Fat has been scraped off and saved and I have just heated a bowl of the broth for breakfast. It was delicious. Going to make some onion soup and some barbecue sauce with it and drink the rest. I shall be doing this again - the other half of the shin bone is in the freezer. And today I am cooking short ribs in the slow cooker with a jug of the broth - and I know it is all from the same animal. Loving my new butcher. Link to comment Share on other sites More sharing options...
AllyB Posted March 25, 2014 Share Posted March 25, 2014 The short ribs cooked in the broth should be fantastic. I use my own broth when I do the well fed2 short rib recipes. So good I wanna roll in it! Link to comment Share on other sites More sharing options...
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