Master Broth™

[CO3]

try it. do it. have it everyday. Because you deserve it.

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simple.

[A Former User]

Go to your local burial ground if you can't afford cow bones. same shit better taste

[CO3]

@questforhealth would have to be pretty fresh for my mmethod to work!

[oliveoil]

First of all, I want to thank you for sharing this recipe. This was my first time making bone broth, so I'm open to feedback and suggestions.
It cost me approximately 11€ for 4 L of super gelatinous broth. Here's how I made it, step by step:
https://imgur.com/a/c0k1xUB

Here are my thoughts on the recipe and my results:

• Regarding cost-effectiveness, I'm unsure if using beef feet is the most economical choice. At my local butcher, beef feet are almost twice as expensive as beef bones. I'm not sure which option offers a better collagen-to-cost ratio though.
  • Cow's trotters: 6.50€/kg
  • Beef bones: 3.50€/kg.
• Removing the connective tissue and blending (and the subsequent cleaning of dishes) requires extra time and effort. Since I plan to make bone broth regularly, I'm questioning whether it's worth the additional time and effort.
• I expected the rendered fat to solidify at the top of the jar when refrigerated, but it remained mixed throughout. I had hoped to remove the rendered fat and use it for cooking. I suppose this happened because I blended the vegetables with the rest of the broth, but I'm not certain.

But overall, I'm happy with the result, it tastes delicious, and my family loves it.

[CO3]

@oliveoil said in Master Broth:

Removing the connective tissue and blending (and the subsequent cleaning of dishes) requires extra time and effort. Since I plan to make bone broth regularly, I'm questioning whether it's worth the additional time and effort

To me it is, since I get waay more collagen and I can find it for a decent price here (Moroccan butchers). But I don't deny it's a big effort. I have become used to it and just cut it while watching something or listening to a podcast.

There's also very little histamine in it this way. I make about 9L of it using two feet and I eat it for about two weeks (doesn't go bad because they're big solid blocks). I make soup, sauces, use some in omelettes even since it's so solid, and i even make facial cream,

As far as fat is concerned, with feet there's almost zero fat in there by nature. They're not very fatty extremities. This may vary but I wonder why,

Thank you so much for trying!!! I saw it was your first time making bone broth! I'm honored. Thank you as well for documenting the experience. It brings me great joy when people try this recipe!

So as some background to how I got to this recipe: If you use regular bones you will see that to extract the collagen inside of them it takes many hours and more heat, which will all help to extract the heavy metals and histamines stored in the bones. I discard those bones, regardless of their miniscule collagen content, apart from what comes out in the first two hours.

Regular bone broth looks like this warm:

and like this refrigerated (after many hours and using expensive, connective tissue filled cuts like oxtail):

The Master Broth looks like this:

[CO3]

So let's have less schizo posts and more broth posts.

If at least 50% of the members don't post their experiences with this recipe, Brad told me the whole place is going down!

[Pooooop]

@CO3 Is that a fully completed cum-jar? Never seen one in the wild...