Bone Broth - The Hype is Real

[KKLoco]

So, I’ve been hearing people talk about bone broth incessantly, the last year or so. Then, I had a friend recommend how amazing it is. He at 33 years old, said it helped his skin immensely. Me being 45, I’m like ‘Okay, I’m on board. What a moron I am for not realizing it has tons of natural collagen!” As I already knew about the protein benefits. 

I will tell all you folks, I noticed a HUGE DIFFERENCE in the skin on my face and neck after ONLY 3 days - Eureka! I implore all of you to incorporate Beef Bone Broth into your morning routine. And yes, it’s so hearty, that you won’t need breakfast.

I do 8 ounces each morning. Heat it on the stove to mild simmer and WARMTH (it is an acquired taste after realizing the benefits). It’s not cheap. You ABSOLUTELY CANNOT buy the shit on the shelf. All the good ones are in the refrigerator or freezer. I found one at Whole Foods in the refrigeration (obviously better than frozen) section for $9. It’s 24 ounces, so it works out to $3 a day. 

I should add, I’m a robust male. So for all the females, you can stretch that bottle to probably 6 servings at 4 ounces a piece. 

Here is a pic of the one I’m talking about at Whole Foods:

[ArMaP]

It’s not cheap. You ABSOLUTELY CANNOT buy the shit on the shelf. All the good ones are in the refrigerator or freezer. I found one at Whole Foods in the refrigeration (obviously better than frozen) section for $9. It’s 24 ounces, so it works out to $3 a day. 

Why not make your own? I suppose buying bones from a butcher and make your own would be much cheaper.

PS: I see they say "made with only 3 ingredients", do they say what those ingredients are?

[KKLoco]

Why not make your own? I suppose buying bones from a butcher and make your own would be much cheaper.

PS: I see they say "made with only 3 ingredients", do they say what those ingredients are?

Bone marrow, water and carrots.

[Raptured]

Made a batch a few years ago.  The challenge is finding bones.  The big grocers don't often actually prepare cuts of beef, they just package bulk shipments so the only bones you'll find or usually short-ribs or an T-Bones.  You want big knotty bones like knuckles and joints.   Fortunately there's an Asian market about 10 miles away that carries pretty much anything.

The recipe (from memory) had you put the bones under high heat (broiler) in the oven for 20 or 30 minutes before immersing them in water for the boil.  The smell was absolutely HORRID while in the oven but later, all of that would change in the cook-down stage.   The bones are simmered for a looooong time (8hrs +) with an assortment of aromatics and seasonings like thyme, rosemary, garlic and shallot.   You need to skim the fatty parts off as it cooks (they float) and once done, chill if it possible so the fat gathers on top and solidifies if you get it cold enough.   You can also separate it using a gravy cup.

The result though was OMG.   So warming and satisfying.   I very interesting mouth-feel and definately sustaining.

I'll see if I can find the recipe to share

[Raptured]

This one is VERY similar to what I made.  Much longer cook time which makes it better!

• 1.5 kg mixed beef bones 3-4 lbs. oxtail, knuckles, neck bones and/or short ribs
  
• ▢ 2 medium carrots roughly chopped
  
• ▢ 3 celery stalks roughly chopped
  
• ▢ 2 medium onions roughly chopped
  
• ▢ 1 tablespoon olive oil or coconut oil
  
• ▢ 2 tablespoons apple cider vinegar
  
• ▢ 1 bay leaf
  
• ▢ A few peppercorns
  
• ▢ A few cloves of garlic optional
  

Instructions

• Preheat the oven to 200 C / 400 F.
  
• Place bones in a single layer on a sheet or roasting pan. Drizzle over with olive oil or coconut oil. Roast for 30 minutes, then flip each bone over and roast for an additional 30 minutes. This browns the bones and gives the stock its lovely colour and flavour. Chop the vegetables while the bones are roasted.
  
• Add the roasted bones, vegetables, vinegar, bay leaf, peppercorns and garlic (if using) in a large soup pot. Cover completely with water (about 2-2.5 litres) and bring to a high simmer.
  
• Once you have a high simmer, reduce the heat to low and let the broth simmer for 12-24 hours. If using a slow cooker, set it to LOW after you’ve brought the broth to high simmer first, and cook for the same time.
  
• Throughout simmering, add more water as needed to keep all the ingredients submerged.
  
• Once the broth has reached a dark, rich brown colour, remove from heat. Discard the bones, vegetables and bay leaf and strain through a cheesecloth. Cool the pot to room temperature.
  
• Once at room temperature, pour into jars and let cool in the refrigerator for at least 1 hour.
  
• When you are ready to serve, skim the condensed fat off the top of the broth and heat to the desired temperature.
  

[guyfriday]

This whole "bone broth" thing is silly.

Of course you'll feel better from using it, the stock has fats in it. Like others have said stop wasting money on marketed products and just make your own. I save up all the bones from beef, chicken, other animals (ie deer, elk, buffalo) in separate bag of course, and when I get enough in the freezer, I make a batch of stock. It's not any secret; it's just in today society everyone has become so stripped of nutrients that a simple thing like properly made stock becomes some sort of miracle food. It's all very silly.

[KKLoco]

This whole "bone broth" thing is silly.

Of course you'll feel better from using it, the stock has fats in it. Like others have said stop wasting money on marketed products and just make your own. I save up all the bones from beef, chicken, other animals (ie deer, elk, buffalo) in separate bag of course, and when I get enough in the freezer, I make a batch of stock. It's not any secret; it's just in today society everyone has become so stripped of nutrients that a simple thing like properly made stock becomes some sort of miracle food. It's all very silly.

It’s really not a broth. The stuff I’m taking is THICK.

[guyfriday]

It’s really not a broth. The stuff I’m taking is THICK.

make yourself some homemade stock, cook it down until it's almost gel like, then let it sit. You can then air dry it to make portable soup, or you can refrigerate it for use later. Either way just heat up some water and mix the stock in. 

While making this you can stop the cooking process and have a very thick stock to drink or as my grandmother would do, use as gravy. Yes it can be very think.

[KKLoco]

make yourself some homemade stock, cook it down until it's almost gel like, then let it sit. You can then air dry it to make portable soup, or you can refrigerate it for use later. Either way just heat up some water and mix the stock in. 

While making this you can stop the cooking process and have a very thick stock to drink or as my grandmother would do, use as gravy. Yes it can be very think.

This sounds wonderful! Where do I get all the Bone Marrow from? I live in a tiny tourist town. Please enlighten me?

[guyfriday]

This sounds wonderful! Where do I get all the Bone Marrow from? I live in a tiny tourist town. Please enlighten me?

I get mine through the local butcher's shop, but if that's not possible then you can go to places online that sell specialty meats and food products. I mean if you want to go wild, I can say that this is a good place if you're ordering from the US.
Beef Bones For Marrow Canoe Style | Grand Western Steaks

though, to be fair you might first want to talk to a local store that sells meat to see if they can special order some for you, that might be cheaper. 
A simple video that covers portable soup:


Hope these starting points help.