Jump to content


Photo

Bone Broth


  • Please log in to reply
3 replies to this topic

#1 Patronick328

Patronick328

    Advanced Member

  • Members
  • PipPipPip
  • 33 posts

Posted 14 September 2012 - 07:03 AM

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.

#2 Laura B

Laura B

    Advanced Member

  • Members
  • PipPipPip
  • 589 posts
  • LocationMarietta, GA

Posted 14 September 2012 - 12:25 PM

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. :)

I love instagram! Follow me: @thelorahora


#3 craftygrrl

craftygrrl

    Advanced Member

  • Members
  • PipPipPip
  • 42 posts

Posted 08 January 2013 - 04:38 AM

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

#4 1Maryann

1Maryann

    Advanced Member

  • Members
  • PipPipPip
  • 1059 posts
  • LocationNaples, FL

Posted 08 January 2013 - 01:24 PM

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.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users