Kevinb23 Posted October 22, 2016 Share Posted October 22, 2016 Hello. Newbie to Whole 30. While I've made soups from bones before I've done it in a shorter period of time (8 hrs) and used better than boullon (BTB) to enhance the flavor. I'm trying my best to make some beef bone broth for my Whole 30 experience but after about 18 hours it's nothing more than flavor water. I roasted the bones (regular marrow bones and ox tails) and have simmered them over the course of two days. The bones are breaking apart and the marrow has been released but still not much flavor. This morning I added some short ribs (pan seared). The flavor is still weak so I just added a boneless shank. Any recommendations for beefing (pun kind of intended) up the flavor. I so want a rich flavored broth that matches the stuff I make with the BTB. Please help. Thanks Kevin Link to comment Share on other sites More sharing options...
MeadowLily Posted October 22, 2016 Share Posted October 22, 2016 http://whole30.com/2013/12/bone-broth-faq/ http://forum.whole30.com/topic/38057-bones-for-bone-broth/?do=findComment&comment=404262 http://forum.whole30.com/topic/24060-help-bone-broth-or-stock/?do=findComment&comment=252519 http://forum.whole30.com/topic/32479-should-i-add-more-water-to-bone-broth-in-slow-cooker/?do=findComment&comment=352671 http://forum.whole30.com/topic/32409-making-bone-broth-large-batches/?do=findComment&comment=351851 http://forum.whole30.com/topic/30904-where-does-bone-broth-fit/?do=findComment&comment=334192 Great tips in these links. Link to comment Share on other sites More sharing options...
Kevinb23 Posted October 22, 2016 Author Share Posted October 22, 2016 Sorry, when I searched all I kept finding was chix bone broth information and decided to try this route Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted October 23, 2016 Moderators Share Posted October 23, 2016 Did you put vegetables, salt, pepper, garlic etc... in with the bones? Link to comment Share on other sites More sharing options...
Kevinb23 Posted October 23, 2016 Author Share Posted October 23, 2016 I did but took them out earlier today as they become nothing but mush. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted October 23, 2016 Moderators Share Posted October 23, 2016 Mush is fine, you strain it out anyway... I"m making Turkey broth in the crockpot right now and the celery, carrots and onion are barely recognizeable... totes okay... Did you use apple cider vinegar also? Otherwise it's a mystery to me why you wouldn't get a lovely flavourful broth Link to comment Share on other sites More sharing options...
Kevinb23 Posted October 23, 2016 Author Share Posted October 23, 2016 Yeah, I used Braggs ACV. I'm going to let it set tonight, maybe let the fat congeal, clean things out, try to simmer it some more tomorrow with some view veggies, etc. I was hoping that someone might have.a secret weapon (add some beef - which I tried today or something like that). Link to comment Share on other sites More sharing options...
MeadowLily Posted October 23, 2016 Share Posted October 23, 2016 Dem Bones, Dem Bones, Dem Bones...more bone broth secrets, click on the links below. Dem bones, dem bones, dem (surprisingly expensive!!) bones ... forum.whole30.com/.../23212-dem-bones-dem-bones-dem-surprisingly-... Nov 17, 2014 - At the three Whole Foods grocery stores I've checked, beef bones are $4.99/pound. The local butcher (Marczyk Fine Foods) has them for ... Bone broth: worth it if not organic? - Food, Drink and Condiments ... Jun 17, 2016 Grinding Meat - Cooking May 1, 2015 Calcium? - Supplements Feb 18, 2013 Looking for some Bone Broth 101 tips... - Food, Drink and ... Apr 19, 2012 Link to comment Share on other sites More sharing options...
MeadowLily Posted October 23, 2016 Share Posted October 23, 2016 http://forum.whole30.com/topic/222-looking-for-some-bone-broth-101-tips/ Beef Bone Broth 2-3 lbs beef bones (I usually use feet, but marrow or knuckle are supposed to be good too) optional: 1-2 lbs meaty pieces like shanks 2 tablespoons apple cider vinegar 2 medium onions, chopped 2 stalks celery, chopped 3 carrots, peeled and cut into segments cold water 1 bay leaf thyme or rosemary as desired If you have the time, roast the bones in the oven for added flavor. You can roast them at 350 until browned. If not, no worries- I usually skip that step. Place the bones in a large slow cooker and pour in vinegar. Add vegetables and fill the slow cooker until there is about 3/4-1 inch of water above the bones. Add spices. I like to simmer broth on low for at least 24 hours, but I'd check it at 12 to see what you think. When broth has reached desired consistency, turn off the slow cooker. Strain broth into a large pot and then transfer to jars. If you want your broth to be as free of tiny bits and pieces as possible, you can strain it through cheesecloth. I'm cheap and don't mind, so I skip this step. After you have transferred the broth to storage jars, place them in the fridge. Refrigerate them overnight. In the morning, you will see a layer of solid fat on top. This will be a whitish-yellow color, while the broth itself is brown. Skim off this layer. Voila, broth! Link to comment Share on other sites More sharing options...
Bellmaestra Posted October 23, 2016 Share Posted October 23, 2016 After simmering for however many hours (sometimes all night), I strain out all the solids, then heat the broth uncovered and allow it to reduce; that will intensify the flavors. I never salt it before storing or freezing, but when you use it, it's going to need plenty of salt. Stephanie Link to comment Share on other sites More sharing options...
Puckertoe Posted October 31, 2016 Share Posted October 31, 2016 I've been buying pigs trotters and chicken feet and necks. I just chuck them in the slow cooker witg carrots and onion and a bouquet garni, and leave it all week. It just gets topped up with water from cooking veggies and ladled off for making soup and gravy by boiling it down adding tomato paste, all week it just left on. It gets better and better. I also cook an other cuts of meat on the top of the stock pot s contents then finish it in the oven. Oxtail soup is fab, brisket, lamb henry, shin of beef, etc. As long as the pots always on there's not health issues as far as I can see. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 31, 2016 Administrators Share Posted October 31, 2016 What was the bone to water ratio, @Kevinb23? Maybe too much water, not enough bones? I was going to start a bone broth tonight and will do with some beef bones and will measure the bones and water for you if you like? Link to comment Share on other sites More sharing options...
PatriciaNY Posted November 1, 2016 Share Posted November 1, 2016 @MeadowLily why would you dis guard the fat on top of your bone broth? That is liquid gold! When I made my first bone broth it was awesome fat and all!! Just sayin Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted November 1, 2016 Administrators Share Posted November 1, 2016 25 minutes ago, PatriciaNY said: @MeadowLily why would you dis guard the fat on top of your bone broth? That is liquid gold! When I made my first bone broth it was awesome fat and all!! Just sayin Depending on where you procure your bones, if they are not grass-fed/properly raised, the toxins, steroids, hormones are stored in the fat and it's best to just toss that. If your bones came from ideal animals, go ahead and keep that fat. Link to comment Share on other sites More sharing options...
MeadowLily Posted November 5, 2016 Share Posted November 5, 2016 I don't throw a cotton pickin' thing away. That recipe is directly from the link I posted. Nah, we don't skimp or skim the fat. Link to comment Share on other sites More sharing options...
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