I couldn’t think of my favorite recipe because I like all food. I decided that once or twice a month, I would share one I like.
I did one earlier but I can’t find it so I am redoing the question. I will link it here if I ever find it again. For #3 on the list of 50 Questions…
Here is what I use
- 1 and 1/2 pounds of Beef Bones (or chicken or whatever you want. I prefer beef bones and even used baby back rib bones)
- Apple cider vinegar
- Onions (optional)
- Carrots (Optional)
- Cheese cloth (for straining the stuff out) or a metal strainer
I forgot the picture of the next steps which is sad considering it cooks for two days. Meh, I am forgetful.
I use 1.5 pounds of bones per pot. By the way, if this post says anything about a pit, that is supposed to say POT but my phone thinks I am cooking in a pit this week.
- Roast the bones in the oven at 350 degrees Fahrenheit, or 177 Celcius, for about 30 minutes to an hour… or until you smell beef and remember you are cooking bones and totally didn’t hear the timer. Either way…
- Once it is done, put them in a pot with all the grease.
- Add water to fill the pot and add 2 TBSP apple cider vinegar.
- Let it soak for a couple of hours or until you remember you are making bone broth.
Adding the veggies!
- Chop the carrots and onions into chunks and throw them in the pot.
- I also add sweet potato peels, onion ends, yam peels, and anything else like that.
- At this point you can flavors like basil, parsley, etc. If you are adding garlic, add it on the last day 30 minutes before you take it off the stove. I have no idea why. That is what all the directions say.
Time to cook!
Bring it all to a nice rolling boil. Some people say skim the bubbles off, some say don’t. You can choose to skim if you want. I always forget to so mine is bubble infused.
After it’s at a rolling boil, I let it boil until I realize I am still cooking and then I turn it down to 2 (low/ simmer) on the stove.
As the water boils off, I heat up a pot of water and then pour it into the bone broth pit. See?! My phone is Autoco-wrecking “pot” to pit EVERY TIME!
Anywhoodles, let it simmer away all day and night and day and night, refilling the water as needed. I also keep a lid on it through the process.
When it’s done two days later -this isn’t from me forgetting I am cooking, this is how long it acually cooks- I strain it all through cheese cloth to get the bone and veggies out. I usually eat the good veggie chunks.
Refrigerate it to cool it and solidify the fat and grease. Then I scoop the fat gobs out because ew.
It will look like this when done
This isn’t eye-candy food. But it does taste good! And pouring it through the slatted side helps get more fat out.
Here it is heated up so you can see you won’t be sipping broth and chewing fat globules.
It’s actually really good. You can add salt if you want or other spices. I like mine plain or with a touch of basil.
There you have it!
Have a recipe you want to see me make allergy friendly?
Let me know and I will do my best!