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Ulcerative Colitis
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Posted 9/12/2014 1:05 AM (GMT 0)
I have made bone broth a couple times but I am looking for tips on making it more flavorful, especially beef bone broth. I don't use celery or onions in my broth. I have used bay leaf,garlic, black pepper,and carrots along with apple cider vinegar.

Also can I mix beef and chicken bones together in the same broth? If so how does that change the flavor?

I am considering using a combo method of stovetop at first to remove the scum and then either slow cooker or pressure cooker. What method do you recommend and how long do you simmer?

I have read that bone broth is nutritious. Do you notice any health benefits from drinking broth?

Suggestions are greatly appreciated :)
Posted 9/12/2014 1:28 AM (GMT 0)
You can peel a whole yellow onion, stud it with some whole cloves, and add it to the pot after you skim off the foam (scum). Then discard it when you finish cooking. In my experience using beef & chicken bones together doesn't make a whole lot of difference to the taste of the resulting broth. I think broth is beneficial in cold weather/climates, helps to hydrate one's body, and adds some protein to one's diet. What I learned to like best about beef bones as a child was MARROW, spooned out and spread on toast. My mother always told me it would not only make me feel better (flu season), but also help me to grow up big & strong. (Ha!) / Old Hat (33 yrs with left-sided UC; presently in remission taking brandname Colazal)
Posted 9/12/2014 1:34 AM (GMT 0)
I love love love making bone broths! The trick to beef broth is to broil the bones at about 400 degrees in the oven until they're getting crispy and smelling delicious. I put a little olive oil, onion, celery kale and the beef bones on a roasting pan. Then salt and pepper and broil until cooked and delicious looking. I use my crockpot on low for two days. Beef broth gets the flavour from simmering a long time, it definitely takes longer than chicken and turkey broths. I wouldn't mix the beef and poultry bones.

I love bone broths and they're easy to digest for me. Lots of nutrients. Mmm mmm good.
Posted 9/12/2014 1:36 AM (GMT 0)
I agree with you on beef broth. I am not a fan of just beef bones alone. Adding pork bones really makes it taste better and obviously, like bacon. I have some going on 40 hours and its a combo of beef, pork, and lamb. The key is getting the bones soft. If your bones are still hard after 24 hours, keep it going. You want as much of the nutrients in the broth as possible.

Another way to add flavor and also iodine is seaweed. I have added dulse (my favorite) and kelp. Ive been meaning to get kombu as well. Nori disintigrates very fast and you need a lot to get a good flavor.
Posted 9/12/2014 2:03 AM (GMT 0)
OLd Hat..... I like the idea of cloves. Do you use them in both chicken and beef? Sadly, onions don't agree with me, but maybe the skins wouldn't bother me. I will have to give the marrow a taste. I wish your mom was right :) I was hoping broth would make me stronger.

Toomuchpoopin..... I like the idea of roasting the bones first. I bet it does bring out the flavor and reduce the fat. Do you notice a difference in your calcium levels? I was hoping to get more in my diet.

Bananagirl....adding pork bones sounds interesting. I however don't tolerate pork as well as other meats, but maybe the bones would be different. Nori sounds interesting I will have to look into it. I may not have left the bones in long enough before.

Does everyone use organic bones? I was considering tender grass farms that I found online. Does anyone have any other recommendations?

Post Edited (UCandMe) : 9/11/2014 8:29:45 PM (GMT-6)

Posted 9/12/2014 5:02 AM (GMT 0)
No, I would just put the clove onion in beef broth, not chicken. Use a whole onion studded with whole cloves and take the entire thing out of the broth while it's still solid; then you'll have the flavor w/o bothersome onion skin in the soup. With chicken bones you can try turmeric or sweet paprika; those are seasonings that usually agree with UCers. Another technique is to put whole onion, celery stalk, and fresh herb such as parsley into a cooking cheesecloth pouch that goes into the soup while it simmers; you have to keep closer watch and remove it per instructions after a limited time. / Old Hat (34 yrs with left-sided UC; presently in remission taking brandname Colazal)
Posted 9/12/2014 2:30 PM (GMT 0)
Try making some PHO I have not made it but I get it at some local Vietnamese restaurants. You can just make the broth without the noodles or beef

http://allrecipes.com/recipe/authentic-pho/
Posted 9/12/2014 8:18 PM (GMT 0)
When making bone broth, do you need to get bones from organic meat? The reason I ask is it's darn expensive where I live!
Posted 9/12/2014 11:45 PM (GMT 0)
I was doing reading on bone broth and it has me wondering.....I am sensitive to MSG does that mean broth won't agree with me because of the glutemates from the geleitin?
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