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Re-use marrow beef bones for broth? How many times max?

by (3280)
Updated about 16 hours ago
Created January 28, 2013 at 7:50 PM

I normally use the bones only once, and give the beef bones to a coworker for his dog.

However, it occurred to me: I'm only pressure cooking them for an hour, so there's probably lots of goodness left.

Question: how much goodness: how many times can I use/re-freeze/reuse the bones?

Thanks, Mike

7fc82eebafd44badc73c520f44660150
0 · May 13, 2013 at 1:35 AM

I happen not to use vinegar but my pressure cooker is stainless steel, and from what I hear, that's the least reactive. I'm phobic against aluminum for Alzheimer's risk.

7fc82eebafd44badc73c520f44660150
0 · April 27, 2013 at 2:07 AM

It took me such a long time to overcome my cultural anti-chicken-feet-bias. I must admit, however, that I get amazing gel in my broth. Of course, now that I'm making it in my pressure cooker, I get amazing gel even without the feet.

3b031bce7c181c10452ee202e2b54dc6
0 · February 28, 2013 at 8:32 PM

beef bones are fine for dogs...

7fc82eebafd44badc73c520f44660150
0 · January 31, 2013 at 5:58 PM

any bones? regardless of type? really?

0382fa263de4c83328dc34a56e25437f
0 · January 31, 2013 at 4:32 PM

Please don't ever give cooked bones to a dog.

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6 Answers

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11048 · January 28, 2013 at 9:03 PM

I've done it with a mix of old and new beef bones, but found the flavor was not as robust. I tried it twice and the second batch (third batch of broth for half of the bones) tasted off. I'm not sure how to describe it other than thin. I used the same method all of the times, with the same herbs and aromatics.

I did notice that the marrow bones were hollow after the first go around, so I don't know if they even contributed anything to the second and third batches. Perhaps knuckle bones would be a better choice for reuse than marrow bones, but I haven't tried it.

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16995 · February 14, 2013 at 7:28 PM

I roast them, extract and eat the marrow, then once they cool, dump'em in the freezer until there's a big bag full of them, then make broth at least twice, in a crockpot on high for at least 12h.

21a1a131a0674d12ef7cdfca8a192e1f
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60 · May 12, 2013 at 11:55 PM

A questions for all of you slow-cooker/pressure cooker owners: do you use vinegar in your broths? if yo do, are you not worried that the acidic vinegar will react with the surface of the device and extract unwanted lead/aluminum and such into the broth???

7fc82eebafd44badc73c520f44660150
0 · May 13, 2013 at 1:35 AM

I happen not to use vinegar but my pressure cooker is stainless steel, and from what I hear, that's the least reactive. I'm phobic against aluminum for Alzheimer's risk.

21a1a131a0674d12ef7cdfca8a192e1f
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60 · April 25, 2013 at 11:40 PM

Didn't get the same quality with beef bones, but now when I use chicken feet - I get 2 amazing broths batches! But here is the problem: I can hardly stop myself from eating the feet when I am straining the first batch - anyone else love the taste?

7fc82eebafd44badc73c520f44660150
0 · April 27, 2013 at 2:07 AM

It took me such a long time to overcome my cultural anti-chicken-feet-bias. I must admit, however, that I get amazing gel in my broth. Of course, now that I'm making it in my pressure cooker, I get amazing gel even without the feet.

5ccb98f6ae42ce87e206cf3f6a86039f
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11571 · February 28, 2013 at 8:26 PM

I do them twice, back to back, stove top, very low simmer with vinegar and salt, for @ 12 hours each time and then mix the broths. Seems to give me the best gelatin content.

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174 · January 31, 2013 at 5:13 AM

I usually use them twice with the pressure cooker. Not sure if doing that even has any benefits, but when I am cooking them the second time around I try to use less water or cook them longer until I get the maximum amount of gelatin possible. No idea if this is beneficial, but, it probably isn't going to be harmful..

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