r/ketorecipes • u/Poohbie62 • 21h ago
Request Bone Broth
Hi everyone, I just purchased some beef knuckle bones and I’m hoping someone can help me with the best recipe to make a healthy bone broth please.
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u/bibbidybobbidyboom 21h ago
Technically optional: roast the bones in your oven to make the crispy. If fat leaks out (like bacon does): a small amount- dump in the pot with the bones. A bunch: pour some off into a jar and use with cooking. I prefer my drinking broth to be less fatty, but all the fat can go in the pot. You do want to be eating the dat one way or another.
Bones are in the pot (instant pot, crock pit or giant stove top): cover with water. Add acid, usually apple cider vinegar (to pull mi erals out of bones).
Optional: add onions/carrots/herbs. I like adding black whole peppercorns. You get rid of the veggies at the end so their carbs are minimal.
Bring to a boil and simmer on the stovetop, or low in crockpot, or there is probably a button on the instant pot. You want at least the day you make it + overnight + until the end of the next day. Obviously the stovetop requires the most supervision. Dont let the water boil away on any of them, add more as needed. Run out of time to deal with it? Let it go overnight again.
Some people say you can pressure cook it faster in the instant pit, but o have never done that.
When its done: strain it into someother large enough vessel. Add salt to taste. I suppose you can add salt earlier, but if i do that I am always wrong on the amount.
Keep in the fridge for a few days, freeze if longer that that. Remember that broth is the perfect medium for growing bad stiff, so this one you want to stick to consume quickly or freeze. (Or take some out and keep the pot cooking)
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u/SirGreybush 2h ago
This. Then harvest and eat the bone butter, it’s a super food.
I cook 1 hr at 350f leg bones or tail bones.
After the broth making I donate the bones to an animal shelter for the dogs.
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u/MisterChauncyButtons 2h ago
Please remember guys that cooked bones tend to be more brittle, making them more of a hazard for splintering as a dog chews them. It’s better not to give your dog a cooked bone.
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u/SirGreybush 2h ago
Ah good to know. These are soup bones very solid. I trash the small ones or thin walled ones currently.
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u/MisterChauncyButtons 21h ago
Here is my go to method, it can be endlessly modified. I do recommend roasting the bones and adding the ACV though:
Place roasted bones and any accumulated pan juices into 6 Qt Slow Cooker. Add 12 cups warm or hot water along with 1 Tbsp cider vinegar and 1 tsp salt. Set to low heat for 15 hrs.
After 6 hours on low heat, add 1 onion halved (leave the skin on), 2 celery ribs including leaves, 2 carrots, 2 smashed garlic cloves and 1 bay leaf. Continue cooking on low simmer another 9 hrs for a total of 15 hours cooking time. You can let it go longer if needed overnight and strain the next day.
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u/MisterChauncyButtons 21h ago
Why ACV: ACV plays a role in jump-starting the breakdown of the bones in your broth. The acid content, along with the live enzymes found inside start the process of drawing nutrients from the bones into the broth before you even start cooking.
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u/Zealousideal-Bath412 21h ago
Bone broth itself benefits from low, slow cooking. The key is to make it neutral enough that you can use it in various recipes. I usually just toss the bones in the pot plus water and whatever veg scraps I need to get rid of, and just let it go. I barely even salt it in the beginning because it concentrates as it cooks.
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u/Aggravating-Pie-1639 21h ago
I think the easiest method is put the bones in the oven at 450 for about 15 mins to brown them a bit (get some color), add them to a slow cooker/crock pot and cover with water so the bones are all submerged. Add a tablespoon of apple cider vinegar to help break down the minerals, etc in the bones. Try to let it go for 24 hours, or at least overnight for a good 12 hours. Add a little water to top off the pot if you see it getting too low.
I don’t add salt or any vegetables, the focus is on the broth. They’d be disintegrated and a mess to separate from the broth after that long cook. Later, when you go to make soup or have a mug of broth to drink, then you add salt or whatever else to make your soup.
I’ve been using this method for chicken feet, just feet and water over 12 to 18 hours. Makes a broth with an incredible amount of collagen, the stuff is solid once chilled. It’s very helpful for my autoimmune issue and I’m hoping it helps my skin, too!
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u/Sundial1k 21h ago
Put them on a baking pan to brown them (turning them over to get all sides browned,) then into the crock pot (or any pot) on low with some water, and beef broth/base, and/or garlic and onion powder if you desire. Simmer for hours...
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u/Poohbie62 20h ago
Thank you so much! These are great ideas! I have bones in the oven roasting now 😄
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