best bones for bone broth

by (35) Updated August 18, 2012 at 5:43 PM Created August 17, 2012 at 5:19 PM

im about to start making a bone broth, i have gut issues and need to heal it by consuming beef bone broth.

so far i have 2 pounds of beef marrow bones and a knuckle

what are some other good "bones" i can use? i heard oxtails are good but thats all i have heard.

also, are there some bones that have meat on them that once they are done cooking in the broth i can easily remove the meat and just throw it back in the soup?

im going on a 3 day bone broth fast, would having meat thrown in there from the bones negate the whole purpose of bone broth, thanks!

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6 Replies

370 · August 17, 2012 at 11:45 PM

I use an oxtail (sometimes bison) w/ 6 chicken feet. 1 gallon of water and a splash of vinegar. Pressure-cooked 3 hr. yields a very stiff stock (it can be cut w/ a knife and hold a cube shape). I pull the tail meat off the bones and use it in collards, etc...Discard the chicken feet. It may take up to 36 hours for the stock to thoroughly chill and set up. I agree that joint bones w/ cartilage are the best for gelatin.

175 · August 18, 2012 at 5:43 PM

For Beef, include the meaty neck bones along with the knuckles and marrow bones. I understand the bone just above the hoof is also great.

6045 · August 18, 2012 at 2:29 PM

One of the easiest types of bones to use include chicken/turkey bones. I use the carcass from a roasted whole bird most often, reserving the meat for another use.

I usually take a sturdy pair of tin snips (kitchen shears might work too), and cut the bones into pieces as small as I can manage, particularly the leg bones. I always wind up with a stock that gels very well in the fridge, after just 2-3 hours. The longer the boil (and the more you reduce the water), the firmer the gel.

As for putting meat in it or not, it's mostly a matter of preference. I don't think the meat will interfere with the benefits of stock to your gut. Many gut healing protocols seem to encourage eating well cooked meat and even vegetables like carrots.

Notice that I used the term "stock" here. I find the term "bone broth" fussy, and I have not been persuaded by most of my reading of recipes that people aren't usually making stock, by another name.

An exception includes the very long simmers that go on for days at a time, leaching enough minerals to make the stock cloudy/white, and the bones rubbery. That's obviously different from a basic stock. But merely cooking bones, cartilage and connective tissue for a few hours (or even a day) results in what most cooks call "stock." It might be good to be sure which product you intend to make--I think true bone broths serve a different purpose than high-collagen/gelatin stocks, and for bone broths, those oxtails and marrow/beef bones others recommended might be best.

4234 · August 17, 2012 at 10:58 PM

Oxtails have quite a bit of meat you can throw back into the soup. They also produce quite a lot of gelatin. Any bones with joints will give you a soup richer in gelatin. Skin will give you nice thickness, too, from the collagen. Pig trotters will sometimes have skin and a little meat along with the joints and tendons. Chicken necks will have a little meat. I saw pork neck bones the other day and they had a lot of meat. You could stuff a whole chicken or turkey carcass in there and get some meat and gelatin off that. You can make broth out of chicken feet. It all depends on what kind of broth you want.

As far as a fast, if your soup has a lot of meat in it, it's a meat soup, not a broth. Broth is clear.

998 · August 18, 2012 at 1:37 PM

I posted my personal favorite tips on making stock here on PH. I mentioned it there but you may be looking for beef short ribs to fill in your stock a bit. There's some meat and cartilage on them and lots of marrow too.

1387 · August 18, 2012 at 5:10 AM

Joint bones, oxtail plus a split calf's foot (blanched).

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