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BTD Forums  /  Nonnie Clubhouse  /  Bone Soup
Posted by: Desiree, Saturday, February 19, 2011, 4:29pm
Does anyone out there know how to make a good bone soup? I think I've done it by accident just by cooking my beef bones enough where it brought out a delicious flavor but I don't know if that was really "bone soup". One recipe I read calls for adding vinegar as it, supposedly, releases more calcium from the bone.  Vinegar is a black dot for me - well, without rambling on forever -
Bone Soup! Anyone have a good recipe?  ??)
Posted by: Jesi, Saturday, February 19, 2011, 4:44pm; Reply: 1
I usually make just beef stew...and my first time making the bone broth it came out gross...way too fatty. So what I did this time was I browned the bones first as Lola suggested) in the oven with olive oil and a dash of red wine (for like 20 min on 400), then I started the broth (dumped the bones and any juice int he pan into the pot) and added onion, garlic, vegetable bouillon (Organic "Better than Bouillon" I know it has a little bit of soy sauce but oh well), and some more red wine and water. I also added a tray of stew meat once it started boiling (I didn't have time to brown the meat first and then I regretted it, I'll never do that again!). Then I let it boil for like 2 hours (adding more water as needed), and voila! I truly honestly don't think the bones add that much flavor...the stew I make is absolutely delicious w/o the bones...but hey if they are good for us then so be it.
Posted by: O in Virginia, Saturday, February 19, 2011, 5:25pm; Reply: 2
Each seems to have his/her own method.  Here's a recent thread where some of us discussed our methods.  You might find useful info in here.

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?v-print/m-1297272588/

I make mine this way:  roast grass fed beef bones in a hot oven until they're hot and browned.  Put them into a crockpot with the juice of one lemon and about 2 quarts of water.  Turn on high and let it simmer for a couple of hours or so.  Then, turn it on low and let it simmer overnight and into the next day.  When it's done I strain it, then let it come to room temp.  Strain again, then refrigerate overnight.  The next day, I take off the layer of fat that has congealed on top of the broth.  What's left should be of a jelly-like consistency that liquifies with heat.  Delicious broth that you can use as a base for soup, or to cook rice, or to drink in a cup like tea.  
Posted by: Lola, Saturday, February 19, 2011, 5:52pm; Reply: 3
add the lemon juice at the very end
Posted by: O in Virginia, Saturday, February 19, 2011, 5:54pm; Reply: 4
Quoted from Lola
add the lemon juice at the very end

You've said that before, but I'm not sure why, Lola.  Is it to keep the brightness of the lemon flavor intact, or for some other reason?
Posted by: Desiree, Saturday, February 19, 2011, 7:04pm; Reply: 5
Excellent! Thank you all.  I think I have some good info to get me going.  I thought the lemon would replace the vinegar, thanks.  

Here's to good health and a nice bone soup on a COLD RAINY day in San Francisco ;D
Posted by: Victoria, Saturday, February 19, 2011, 8:43pm; Reply: 6
If you'll ask your butcher for knuckle bones, you'll get a better "gel" from the bone stock.

I always strain and chill the stock so that I can remove the thick fatty layer that rises to the top.  Then the stock gets used as the liquid in my lamb stew.
Posted by: Lola, Saturday, February 19, 2011, 9:37pm; Reply: 7
I do not enjoy the taste of over cooked lemon juice, plus the mineral extraction off of the bones is best done once all the cooking has been accomplished and you are about to turn off the process......put the lid on and let the fresh juice do its thing ;)
Posted by: O in Virginia, Saturday, February 19, 2011, 11:17pm; Reply: 8
Ok, Lola, now I understand.  Thanks very much.  :)
Posted by: ruthiegirl, Sunday, February 20, 2011, 12:40am; Reply: 9
I've heard the opposite Lola- that you want to add an acid (vinegar or lemon juice) in the beginning of the cooking process, so that you can get as many minerals leached out of the bones (and into the stock) as possible. I've also heard to let it simmer for 12-48 hours so that the bones can get really soft. Once the bones are soft, the minerals are out of the bones and into the broth. It's not all about the flavor- you can get a delicious broth in only a few hours of simmering- but if you want to get a lot of calcium and other minerals into your broth (especially important for those of us who shouldn't be consuming much dairy) then you need a long simmer time.

Poultry bones are good simmered this method whether they're raw or cooked. I've even combined the two- cooked bones from the last time I roasted turkey legs and/or breasts, plus the raw bone (and some meat stuck to it) from when I cut up a turkey breast to make stir-fry.

Beef bones generally need to be roasted (or come from leftover meat cooked on the bone) for a tasty broth.

I've never tried it with fish bones, but read that the same general technique works, but you need to cook it much less time; about 6-12 hours, and this is supposed to be especially yummy (and nutritious) as a base for miso soup.
Posted by: Lola, Sunday, February 20, 2011, 12:47am; Reply: 10
right,
the opposite, adding it at the very end holds true :)
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