Paleo Diet and Paleolithic Diet Questions & Answers

Question

4

I have been looking to change up or spice up bone broth. Also I have a question regarding the type of bone I got from the rancher.

I am used to seeing soup bones be pretty much bone and nothing else. The soup bones I ordered from the grass fed rancher have a lot of meat on them! Now since I strain the broth before use (I use ends and pieces of veg etc) I dont want to waste the meat. Should I trim it down and use the meat for something else? Does anyone know what kind of meat it is (cut wise)? It was only labeled as soup bone on the package.
I have some root veg that have wilted- are these ok in the broth? Specifically salsify and turnips. What about wilted greens (kale/fava bean tops). I also bought some really good cheese this week and I heard the person in front of me talking about using the rinds in soup. (gouda ) Should I use the rinds in the broth or wait till I make a soup and boil them with the soup? How about the dried ghost chilli peppers I have.. I was thinking just a tiny bit. Would the long cooking time mellow things out or would it just be a wierd tasting chemically spicy broth? I ideally want spicy and tasting not just chemical burn. I do want to use up these peppers though! Last but not least I get fresh chanterelles every week and I save the stems in the freezer. I figured Id toss em in too?

I normally use the slow cooker and toss some bones that have been roasted for another meal. Chicken and beef mainly. In goes some onion ends, veg ends and some vinegar. Can you suggest anything else ??

edited Feb 4 2012 at 22:50

asked Feb 4 2012 at 22:33

ancestral_stars
2,892●8●22

1

I've been using pork/beef neck bones just the last coupla weeks. Anyone else use them? They look to me to be heavier on the meat and cartilage, along with bone. – Heather Feb 5 2012 at 0:26

1

Heather: I like using a few neck bones along with some large marrow bones (femurs, I think?) - the combination will give you a nice rich, flavorful broth that contains all of the benefits of bones, connective tissue, and marrow, with a nice layer of fat you can skim off the top and use for cooking. I've made broth with just marrow bones, and it really lacks that beef flavor, from not having any meat in the mix. – raney Feb 5 2012 at 0:34

Nance · Answer 1 · 2012-02-04 22:44:11Z UTC

I always buy meaty/bony cuts along with my marrow/foot bones. I use a 2-step method, in which the beef feet and marrow bones cook for 10-14 hours and then I add the meaty cuts (frequently shank with a cross-section of marrow bone) and then cook the whole works overnight.

By mid-morning the next day, all bones are clean or I can easily clean them and the meat is not yet cooked into oblivion. I discard the clean bones and add some fresh vegetables and the stew is ready within 2-3 hours.

If you want to strain out the broth and use it separately, the cooked meat from your bones would be great in omelets, chili, stir-fries, etc. You could divide the cooked meat into portions and freeze them, thawing and using as needed.

Wilted root vegetables will definitely rehydrate and I've used them in stews many times as long as there's no sign of rot. Greens are something I'd add in the last hour of cooking.

As far as vegetables go, my favorites are fennel, rutabaga, celery and cauliflower. I usually throw in a few carrots as well, but really it's whatever you like. If I add brussels sprouts, which I love, I have to include them in the overnight cooking as they give me trouble unless they're cooked into submission.

P.S. Oh, I forgot to mention that my 2 current favorites to add "last" or "after" are shellfish and beets. Shellfish like clams, mussels or shrimp-in-shell get steamed in some of the stew broth then de-shelled and the meat and broth go back into the stew. Beets also get steamed in the stew broth separately (sliced) and then I dump them on top of the dished-out bowls. I call that Chain Saw Stew as it's pretty vivid.

Steve · Answer 2 · 2012-02-05 00:14:40Z UTC

Here's what I've been doing (sorry if it doesn't answer your questions):

I start by browning marrow bones and one or two beef short ribs in the oven. Then I put all of this in a crock pot, with water and rice wine vinegar, half an onion, a carrot, a few sprigs of rosemary, a bay leaf, several cloves of garlic, and a few slices of ginger root. I cook on low for 12 hours or so. Then I skim the top and remove the herbs and vegetables and throw those away. I shred the meat and refrigerate it, and return the bone to the broth and continue to cook the bones for 12 to 36 hours.

Then I make a soup. Ingredients: Beef bone broth The shredded beef from the ribs 1 Tbsp. tomato paste 1 tsp. soy sauce 1/2 tsp. sesame oil Celtic sea salt, to taste 1/4 cup coconut milk 1 Tbsp. Massaman curry paste Black pepper, to taste Kale, finely chopped (or thin-sliced cabbage)

In a soup pot, I heat the shredded beef, bone broth, and add the remaining ingredients except the kale, which I add in final minute or two.

January · Answer 3 · 2012-02-05 00:03:48Z UTC

3

I add my cheese rinds when I add the meat (last six hours or so). Do try it...it lends a nice flavor to the broth.

answered Feb 5 2012 at 0:03

January
3,326●3●12

1

Yum. Never woulda thought of it. – Heather Feb 5 2012 at 0:17

Ooh awesome thanks! I figured it wouldn't hurt or anything but good to know when to add especially=) – ancestral_stars Feb 5 2012 at 2:59

Bone broth 2.0? Will the following things be a good addition:

3 Answers