I made some Beef Bone Broth today.

It looks pretty good, quite clear, but perhaps with a touch too much fat and not enough collagen.

I did something along the lines of this:

https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700

but including some of the tips from:

https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-bone-broth

and:

https://nourishedkitchen.com/bone-broth-doesnt-gel/

I think the basic problem will be that I used too much marrow (as warned about above!), and not enough connective tissues. We’ll see tomorrow when I actually cook with it and it has properly cooled (it is in the fridge now, but still a bit hot).

As mentioned yesterday I went to the butcher, and picked up some bones while I was there. I’ve reserved some of the marrow bones for another night (tomorrow?), but had lots to throw in here, so it might be a bit fatty.

I went with the basics, but blanched, roasted and then pressure cooked. I only roasted the bones with garlic, then peppercorns, the roasted bones & garlic, and some bay leaves with the water in to the pressure cooker.

I guess I need this entry to make sure I don’t let it get too old at the least, although it should be super easy to use, even if it isn’t the most protein packed beef broth ever.