Wed, Feb-11-09, 15:11
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Quote:
Originally Posted by awriter
What Nanci B said in her two posts. Only difference I'd make is rubbing the tomato paste directly on the bones rather than diluting them with water, and baking at 400 (for a shorter time) rather than at 300. Both changes will result in deeper, even richer flavor with great caramelization.
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I can't eat tomatoes, though.
Quote:
Originally Posted by awriter
Also - lose the parsnips and carrots. They're great for chicken broth, but a bit too sweet for beef broth. A small red onion would be great. Onions and beef broth have a wonderful affinity - hence onion soup. You might want to add a bay leaf or two, as well as a few pepper corns.
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Now I know!
My recipe calls for green peppercorns, and I have them, but I think I forgot to put them in. I'm a little wary of bay, but maybe I'll try it next time. Red onions, eh? I didn't know of any use for cooked red onions.
Quote:
Originally Posted by awriter
Final note: after roasting the bones and tossing them into the stockpot with water and the onion, cook over very low heat for several hours. It takes longer for full flavor extraction with big beef bones than it for chicken bones. You'll want to reduce the water by 50% - so if after only two hours (or so) you've reached that point, add a bit more water.
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I cooked it for about 36 hours. I had the heat very low and I had the lid on so I didn't lose much water. After 36 hours I removed the chunks and cooked it a little hotter with the lid off for 12 hours or so to reduce it.
I have some grass-fed bones that I will probably try next time, but in my experience the smell from them is even worse. I also have a few steak bones that I've been saving. I'll probably throw them in too.
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