After listening and being inspired again by the real food summit to start to incorporate some of the traditional super super foods into my diet, I’ve decided to really try liver (I have it sitting in my freezer, I just need to make it!) and to reattempt bone broth. I tried making bone broth over the winter and did it over the stove, and cooked it for a few hours one cold winter day. I made it with beef bones that I got from the farm market and it turned out ok – I thought. I got a few good tips from the real summit presentations, and some tips on what my bone broth should actually look like to be rich in glycine and really be good for me. So with my new knowledge on how to really make bone broth, I decided that I wanted to change to try this again.
Here are some of the things that I learned, that I didn’t do last time.
- Get the right mix of bones, regular “bones” and “meaty bones”
- You have to cook beef bones for 24 – 36 hours, and that it should stay on low.
- Add apple cider vinegar and let it sit with the bones to pull the minerals out of the bone into the bone broth
- You want your broth to “jiggle” and be gelatinous when it’s finished, that is the hallmark bone broth verses bone stock
So while the expert advised against using a crock pot since it can be to hot for perfect bone broth, I couldn’t imagine having my stove run for 24 hours straight! Good bone broth is supposed to be “gelatinous” and that is something my first batch definitely was not. You can see how different they look and you can see how the first batch is not gelatinous at all. You can see the difference in the color as well, and the taste!
This time, I used two traditionally beef soup/marrow bones + one meaty soup bone from the farmers market. Added them with enough water to cover the bones, which pretty much filled my crock pot, along with some celery, carrots, and a bit of apple cider vinegar (which helps release the minerals from the bones into your broth).
Here is what my final product looked like, after being refrigerated for a day. It isure is gelatinous and looks completely different from my first batch! When I’m eating/drinking the bone broth I’m stirring in the fat that has settled to the top here, since the fat helps give me energy. Another option that I heard through the real food summit is to skim the fat from the top and save it for cooking.
After I cooked the beef broth (for 30 hours) I feel like the next time I do it, I’ll only use 1 marrow bone because its a little too gelatinous for my taste, when warmed it looks like broth, but I know what it looked like before! Check out my short video demonstrating just how jiggly it is!
After the bone broth was done simmering, I pulled out the meat from the meaty bone meat, which the lady that sold me the bone told me was good meat, and put it in a container. A couple of days later I turned it into a breakfast omelette!