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Rex
Tuesday, September 4, 2007, 3:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Should I cut the meat off of the Beef Ox Tails before I put them in the oven so the bones can carmelize like Robin's instructions said?  I'm ready to make my soup but I'm not sure if I should cut the meat off the bones first before I put them in the oven.  My arthritic joints are crying out for the best help they can get and advice from you guys is the best I can offer them. I look forward to your reply.
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Beouemom
Tuesday, September 4, 2007, 5:55pm Report to Moderator Report to Moderator

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When I cooked a chicken I baked it first, took the meat off the bones and then made the broth with the bones.  Same with beef.  I boiled the bones with meat on them and then  took the meat off and then made the broth with the bones.  


Beouemom sounds like bay way mom and I think Colorado is a great place to live.  
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Rex
Tuesday, September 4, 2007, 5:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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Beouemom...thanks.
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JamieB
Tuesday, September 4, 2007, 6:32pm Report to Moderator Report to Moderator
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I would bake the meat not boil. Then you could use the meat for breakfast, lunch or dinner then make your stock. Have you tried glucosomine for your joints. Its helped my TMD wonderfully.
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Rex
Tuesday, September 4, 2007, 7:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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JamieB...Thanks for your suggestion.  I currently do take Glucosamine Sulfate & Chondroitin with MSM.  It does help my knees but now I'm having trouble with my left shoulder and it's not helping that.  I just ordered some N-acetyl glucosamine (N-A-G) because it was pointed out to me on this Forum that for Type O this is a more preferable supplement for me to take.  I haven't gotten it yet so I can't say how I feel about it at this time.  I'm going to give the bone broth soup a try.  I'm hoping to find a solution to my problem....so I'm trying all suggestions.    
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Brighid45
Tuesday, September 4, 2007, 10:05pm Report to Moderator Report to Moderator

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Kyosha Nim
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I just sent you an email about this, but I'll post a reply here too. I wouldn't roast the oxtails. They have a lot of cartilage and it will melt and burn in the oven. It's better to very gently simmer or braise the oxtails so all that nice beneficial cartilage melts and enriches the broth you're making.

You can use a mixture of roasted bones and oxtails to make your broth, or if you only have oxtails, brown them first in some olive oil or ghee and then simmer them. Either way will make a good broth.

My apologies for the mistaken advice in my email yesterday, hope this clarification helps.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Victoria
Tuesday, September 4, 2007, 11:09pm Report to Moderator Report to Moderator

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Rex, my memory could be mistaken on this, but I believe that chondroitin is not recommended for your blood type.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Rex
Wednesday, September 5, 2007, 1:01am Report to Moderator Report to Moderator

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Kyosha Nim
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Victoria...you're right, chondroitin is an avoid for me.  That's why I'm going to try N-A-G instead.  
Brighid 45...I did get your email.  This revised instruction clears it up for me.  Thanks.
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Rex
Thursday, September 6, 2007, 6:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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Just want to say, that thanks to Brighid 45's excellent coaching, my bone broth soup came out just great.  Thanks Brighid 45.  Thanks also to all the others that shared their excellent tips with me on that subject.  It all helped me to make my soup a  success.  I now look forward to reaping all the benefits that I'm told will come to me from drinking it.    
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