All about that Broth

My husband spends loads of time in the car during his work week and consequently listens to hours of podcasts. I should probably know who or what they are but those details have been lost in translation. What I do know is, when he hears about something interesting, we don't rest until we've tried it. 

Things we do (most everyday) because of podcasts he's listened to: bulletproof coffee, green smoothies, specific supplements, and diet variations. He's not messing around.

So, what's the latest and greatest bee in his bonnet from a podcast? Bone Broth. Yep, after listening to a podcast about the benefits, he literally obsessed about it for 48 hours, until I finally succumbed to taking on the project. 

Needless to say, our weekend was busy spent tending the bathing marrow bones, in our bubbling cauldron of future life elixir. 

I. Hate. Recipes. Not really surprising, if you know me. I've never been one for rules and recipes are no different. Unless they are absolutely essential (think: risotto, or baking), I tend to study multiple recipes for the same thing and then take the parts I like from them all and end up creating my own. Apparently, this is frustrating for friends and family because I can never share recipes because they don't really exist. I'm trying to be better at this. I mean, I can always give the general idea but nothing is ever created the same way twice.  So naturally, my bone broth would be no different. 

I'm no stranger to making my own stock but here's what I did for my first ever specific 'bone' broth... basically:

  • 12 cups of water
  • just over 3lbs. of beef marrow and neck bones
  • 1 large onion quartered
  • 6 garlic cloves
  • 4 large carrots halved
  • 4 large celery stalks halved
  • 4 cups (packed) chopped kale
  • 3 bay leaves
  • 2 T black peppercorns
  • 2 T sea salt
  • 3 springs of fresh rosemary
  • 2 T unfiltered apple cider vinegar

I threw everything together in one big pot and then brought it to a rapid boil. Then, I reduced the heat to simmer and allowed it to cook for approximately 36 hours. Adding additional water when necessary, you'll know, I promise. After cooking, allow mixture to cool and then strain liquid into a refrigerator safe sealable container. Refrigerate overnight. Remove layer of congealed fat. Enjoy!

The finished product is delicious and reminds me of soup minus all the goodies. I'm excited to try a similar recipe with other meats, maybe chicken, turkey and deer. Pippin was enthralled by the whole process, lots of good smells for the pup. She was right there for the whole thing, always so eager to help, and even accompanied me to our local butcher. Our house literally smelled of meat for days (it might still smell and we've just gotten use to it), my husbands dream come true and definitely not mine. I don't dig lingering food smell, ever. My girl Pip, she's all about it. 

I know we're not the only ones that have gone down this path. I'd love to hear any special tips, tricks or ideas you have for improving my brew. According to my husband this experiment is a winner and definitely sticking around. Great. He's even looking at new stock pots that would allow us to easily make more broth per batch. Double great and an eye roll. Consider this your warning, if you stop by anytime soon our house will probably smell like soup but who knows, maybe we'll share a cup of broth!