Bone Broth - The Hype is Real

[Raptured]

First off, my thanks for starting this thread.  It compelled me to make a batch this weekend and I forgot how great it comes out.

I went to an Asian market nearby and spent probably 30 bucks on assorted beef bones (ox tail, shin bones, shank bones) which they cut or had bagged.   After browning the bones in a 500 oven I boiled for about 14 hours with garlic, onion, carrot and celery.  Spices were whole peppercorns, salt and a couple of bay leafs.
I used half of the bones I bought and wound up with about 1.5 gallons of broth and Yes, broth is a relative term.  It's not soupy at all.  More like a thck greasy liquid that tastes absolutely divine.   The mouth-feel is hard to describe but if feels good going down

[KKLoco]

First off, my thanks for starting this thread.  It compelled me to make a batch this weekend and I forgot how great it comes out.

I went to an Asian market nearby and spent probably 30 bucks on assorted beef bones (ox tail, shin bones, shank bones) which they cut or had bagged.   After browning the bones in a 500 oven I boiled for about 14 hours with garlic, onion, carrot and celery.  Spices were whole peppercorns, salt and a couple of bay leafs.
I used half of the bones I bought and wound up with about 1.5 gallons of broth and Yes, broth is a relative term.  It's not soupy at all.  More like a thck greasy liquid that tastes absolutely divine.   The mouth-feel is hard to describe but if feels good going down

Happy to hear it compelled you. Thank you for the recipe! I’ll have to drive a couple hours to get to an Asian market. Sounds like it’s worth it.

[Raptured]

Happy to hear it compelled you. Thank you for the recipe! I’ll have to drive a couple hours to get to an Asian market. Sounds like it’s worth it.

If you have any carnicerias nearby (Mexican meat market/butchers), that might be a good bet too for scoring some bones

[putnam6]

Huge fan of bone broth.

It is one of the few real fasting diets I semi enjoy and it seems to help my 
Diverticulitis big fan of bone broth rice with garlic and onions

[rickymouse]

I got some grass fed organic beef bones in the pot as I am writing this.  I have been buying a half a cow every year for a couple of decades.  This year the people I get my half from didn't have a whole half, so I am just getting about six hundred bucks worth of beef.  Included in that are two half hearts, great for making meatloaf.  and I am getting a bunch of extra marrow bones free, although my cost for hamburger and better is about a buck sixty a pound higher than buying it by the half.  Hamburger and better includes brisket, burger, roasts, but I do not get the T-bones, porterhouses, and Rib steaks for that like I do with the half cow.  I do get a break on the cost buying bulk though, being a long time customer.  We actually do not make that many steaks anymore, I usually give the steaks out as Christmas presents to the relatives along with some limited burger and most times we give them the sirloin tip roasts and the rump roasts.  The wife and I prefer the Chuck roasts.  Going to miss the three packages of Filet mignon though, we use those to make Stroganoff. 

We still have six quarts of bone broth in the freezer, but I need room and that big package of bones takes lots of room so we are making french onion soup out of this batch plus giving each daughter a quart so they can make some.

We actually ask for extra marrow bones when we get our cow, they throw some in with the deal, plus if there are lots of livers, we get those too.  The marrow bones they usually sell for about two bucks a pound...but it is better flavored by a long shot than the marrow bones in the stores.  But It usually winds up costing me about a buck a pound and this time it will be about the same.

Bone broth is very good for you, when making it skim the fat for the first hour and disguard, then leave the fat, it actually does not taste like regular fat anymore...at least in grass fed organic beef.  but it is like Jello when cool.  I add a little cellery, a little cabbage, and onions and some garlic when cooking it, a few bay leaves and salt and peppercorns.  I add organic apple cider vinegar every couple of hours, only about a shot full at a time.  It helps to disolve the bone and collagen.  I tried putting a lot initially, it does not work as well.  I boil it for about eighteen hours.  It seems if you boil it a lot longer, it gets strong tasting for some reason, but I do sometimes depending on what I make from it.  These are big nuckle bones, lots of flavor in those.  None of the bone broth I have bought anywhere compares to what I make for flavor.  But then again, mine is concentrated when I finish, the stuff in cartons and bottles is not nearly as concentrated

If drinking bone broth I would suggest at least organic bone broth, grass fed may be better but the cost is higher when buying it ready made.  Plus, that bone grease I said to save, great for frying the onions in to make french onion soup.  Organic grass fed bone grease is really expensive.  Four times the price of organic tallow, and it is real mild tasting and you can take a chunk after cooled in the fridge and eat it, it tastes nothing like tallow, it is super white and no greasy taste if made right.

[KKLoco]

Wow! Thanks for the contribution and tips, Ricky! I’ll bet that French onion soup is the bone bomb! What kind of cheese do you use for the top?

I’m going to buy a bunch of land, probably in Montana to create and off-grid community. We need people with your expertise. This is a preemptive invite. Get yo ass out of Michigan bro.

[rickymouse]

Wow! Thanks for the contribution and tips, Ricky! I’ll bet that French onion soup is the bone bomb! What kind of cheese do you use for the top?

I’m going to buy a bunch of land, probably in Montana to create and off-grid community. We need people with your expertise. This is a preemptive invite. Get yo ass out of Michigan bro.

We tried about three types of cheeses that were quoted as the best by people on the net, sure they were good, but the cost was more than the cost of making the broth.  So we tried some cheaper ones.  Provolone, kind of too tough, it melts and is stringy like pizza cheese.  We tried mozzarella, that was also stringy, it should not be like a pizza full of cheese that stretches from the pizza to your mouth.  What we found to have an ideal texture and taste was Havarti.  We got some more today because it cost six dollars for three eight ounce packages of slices...ten slices.  Still the best was one from the coop here, but it was like fourteen bucks a pound.  Rather spend four bucks to five bucks a pound...we are cheap but like good quality.

We kind of like the yellow regular onions, not the big mild ones we keep for burgers and salads and stuff.  We usually have two  kind of yellow onions in stock, plus sometimes have green onions.  Never liked red onions, they remind me of the taste of blood or laden with some metal like Iron.  I am not sure what that taste is, I dislike it but the wife does not taste it, White onions are ok, but for the onion soup, not enough flavor.  We add more onion than in most recipes....enough that I have to watch that I do not cut myself.  It seems the compounds of onions in high amounts soften my skin and I cut easily.  Even when fried.  Did some research on that but the reason is not in medicine, it is in physics.  The sulfur comounds in high quantity do get to the skin and lessen the strength of the bond that holds the skin together.  Not a problem, just got to watch not to cut yourself, but with lots of onions you also bleed more....so never overdo it.  A lot of raw onions will also break blood clots somewhat along with thinning the blood, fried onions  supposedly do not break up clots but do thin the blood...anti-clotting factors

Moderation in everything should be observed.  I get in trouble sometimes with onions.  Like those blooming deepfried onions or the cactus blossoms at Texas Roadhouse...I take home no leftovers.  Being type A bloodtype with no O secondary, I tend to like onions with beef instinctively.  The main issue with the blood types related to diet is identifying when to put onions or garlic on something because it is the clotting factor that is the most threat.  Now garlic does thin blood but unlike onions, it still allows throblin to build so with garlic if you eat a lot, then stop, risk of clots forming could increase.

Now I am drifting into unnecessary side tracking on a reply about cheese...but some cheeses also can increase clotting factors too if over consumed. sorry to drag this out so long just to answer a cheese question.  Sliced Havarti is what we usually use, because it is reasonably priced and is more tender so you don't get all the cheese in the first spoonful or get frustrated trying to cut it.

[KKLoco]

We tried about three types of cheeses that were quoted as the best by people on the net, sure they were good, but the cost was more than the cost of making the broth.  So we tried some cheaper ones.  Provolone, kind of too tough, it melts and is stringy like pizza cheese.  We tried mozzarella, that was also stringy, it should not be like a pizza full of cheese that stretches from the pizza to your mouth.  What we found to have an ideal texture and taste was Havarti.  We got some more today because it cost six dollars for three eight ounce packages of slices...ten slices.  Still the best was one from the coop here, but it was like fourteen bucks a pound.  Rather spend four bucks to five bucks a pound...we are cheap but like good quality.

We kind of like the yellow regular onions, not the big mild ones we keep for burgers and salads and stuff.  We usually have two  kind of yellow onions in stock, plus sometimes have green onions.  Never liked red onions, they remind me of the taste of blood or laden with some metal like Iron.  I am not sure what that taste is, I dislike it but the wife does not taste it, White onions are ok, but for the onion soup, not enough flavor.  We add more onion than in most recipes....enough that I have to watch that I do not cut myself.  It seems the compounds of onions in high amounts soften my skin and I cut easily.  Even when fried.  Did some research on that but the reason is not in medicine, it is in physics.  The sulfur comounds in high quantity do get to the skin and lessen the strength of the bond that holds the skin together.  Not a problem, just got to watch not to cut yourself, but with lots of onions you also bleed more....so never overdo it.  A lot of raw onions will also break blood clots somewhat along with thinning the blood, fried onions  supposedly do not break up clots but do thin the blood...anti-clotting factors

Moderation in everything should be observed.  I get in trouble sometimes with onions.  Like those blooming deepfried onions or the cactus blossoms at Texas Roadhouse...I take home no leftovers.  Being type A bloodtype with no O secondary, I tend to like onions with beef instinctively.  The main issue with the blood types related to diet is identifying when to put onions or garlic on something because it is the clotting factor that is the most threat.  Now garlic does thin blood but unlike onions, it still allows throblin to build so with garlic if you eat a lot, then stop, risk of clots forming could increase.

Now I am drifting into unnecessary side tracking on a reply about cheese...but some cheeses also can increase clotting factors too if over consumed. sorry to drag this out so long just to answer a cheese question.  Sliced Havarti is what we usually use, because it is reasonably priced and is more tender so you don't get all the cheese in the first spoonful or get frustrated trying to cut it.

Jesus Christ you’re a wealth of knowledge! I’ve never heard of Havarti being used in French onion soup before. Provolone is what’s typically used. I LOVE the crispy cheese topping! Mozzarella doesn’t have enough flavor, IMO.

Okay, so I doubled down and made some bone broth chicken vegetable soup two days ago. This shit will cure cancer. OMG, it’s the BOMB. It’s versatile too. I dropped some hoisin and Siracha in it last night, and made it to a Vietnamese type Pho. I’ll post the recipe once my Basketball game is finished.

[KKLoco]

Here is the recipe. I made a MEGA batch as this is part of a cleanse I’m starting this week. And basically, it’s all I can eat for 10 days.
Chicken vegetable bone broth recipe:

2 whole rotisserie chickens. Skin and bones discarded (or saved to make a homemade stock) Use your hands to break the chicken down. I also added a some leftover Cornish game hen that I had.
3 pounds of carrots skinned and chopped
1 large sweet onion
1 large white onion
2 whole celery stock
3 whole leeks chopped
2 box containers of chicken bone broth (no sodium)
3 box containers of chicken stock (no sodium)
6 ounces of garlic (yup,it’s a shit ton)
1/2 cup of olive oil for sautéing
Mediterranean sea salt (quantity to your liking)
Fresh ground pepper (quantity to you liking)
Thyme
Tarragon 

Instructions:
Heat a large pot on medium 
Once heated, add olive oil. Then add onions, carrots, celery and leeks. Sir it periodically and let them sweat for about 10 minutes. 
Add garlic, salt and ground pepper. stir continuously for another 10 minutes.
Add all bone broths, stocks, chicken, thyme, Tarragon.
Reduce heat to simmer.
Simmer it for 15 minutes and you’re BUENO! The key is to not make the carrots too mushy. I like them Al dente (which means they still have a crisp when you bit into them).