Beef bone broth recipe

Trying to decide if I should skim the "scum" of the broth I am making or not. Conflicting videos and recipes. 

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  • This turned out horrible 

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  • I've been making chicken and pork bone broth. I'm allergic to beef. They are turning out pretty good. I find they gel better when cooked in the pressure cooker. I'm sorry that yours didn't turn out. 

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  • bethieboo1967 it actually had an off putting taste. I can't explain it. I was looking forward to having it. Tasted it right off the get go, yuck. I even browned them in the oven seasoned first. I have a feeling the quality of the bones had something to do with it. 

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  • I blanched bones first, skimming scum.  Then roasted them and finally 48 hrs in slow cooker. Needed a lot of salt but was good 

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  • Skim

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  • Try the bone broth recipe from Wellness Mama. You have to make sure that the bones never boil again after first hard boil. They should be slow cooked, true simmer for 48 hours on stove. Not 'pressure cooked' or in instapot as this produces msg. I let strained broth sit in stock pot in fridge for 24 hrs, then clean solidified fat off of top. I throw it out, some people use it to cook. I then freeze my broth in different size ziploc containers and pop out to store in freezer bags. This makes it easy to use 2 cups when you want.

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  • I have come to the conclusion I do not enjoy none broth. I purchased one online that has great reviews. I just can't. Nope. Not agreeable to my palate. 

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  • badmojomn *bone   

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  • My initial bone broths were gross too!  But I started roasting my bones (knuckle, marrow, ox tail and a rack of ribs with meat on them) and that made a huge difference.  Add in about 4-5 chicken feet (for gelatin).  Also add in various things like onion, herbs (whatever's in the garden) and mushrooms, garlic cloves, salt & pepper.  Cook with lid on medium low to low.  I cook mine for 48 hours and pop in on the oven (set at 170) for over nights.   

    I use the broth cubes for adding flavor to all sorts of meals.  Also will store in glass jars and ziplocks for freezing.  Great for a quick bone broth drink. Just sprinkle a little Celtic sea salt and it's good!  

     

    The big big difference is roasting those bones!  

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  • kari.allenhammer I have a feeling, the bones for broth that I purchased from the grocer were "dog bones". Ick. I may try this again. Someday. ... that taste was horrid. 

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  • rayogitano so organised love it! 😍

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  • badmojomn  oh no... the sale of Dog bones is bones not kept hygienic or at strickt temperatures. This is not for human consumption and they should told you that.

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  • wamdesigns I thought they said soup bones. But they sold them at the supermarket meat dept. Never the less, I bought some online ( bone broth ) great reviews. Not for me!

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  • badmojomn you paint a lovely picture 😂🤢 I cooked 2 lamb shanks in my slow cooker ~ simply added salt, pepper, 1 tbsp of cider vinegar, a whole bulb of garlic un peeled ( didn't eat this) and a very small amount of water say 50mls. 6 hours later, beautiful lamb falling off the bone. To the left over 2 bones & meat juices I then chucked a chopped onion and covered with boiling water, put them on low and had it for lunch the next day (along with other food obviously) it was pretty good & felt nourishing 😋 2 meals from one thrifty & I only had to wash the slow cooker once 🙌

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  • I have made several batches of bone broth and every recipe has a step after straining the broth you cool it and then scrape the fat off the top.  Isn't the point of keto to have high fat or am I missing something.  Is it a matter of taste or is that particular type of fat just nasty.  Comments please!

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