it was a labor of love that was well worth the effort! this is what was left over 🙂
method:
•soak your beef leg bones for at least 12 hours and change the water intermittently
•bring your bones to a hard, rolling boil for 20 minutes, drain, rinse, and scrub thoroughly
•clean your pot, place bones back in, and cover with filtered water
•high heat is key to getting milky, white broth! simmering will not get the job done
•skim, skim, skim, skim! I like to keep an empty pot nearby on the stove and ladle the skimmed gunk into it
•keep an eye on your water levels and add more filtered water as needed (I like to check on it every 30 minutes or so)
•boil for at least 10 hours
•I did not have cheesecloth, so I strained my final product through a fine, mesh sieve with a large coffee filter in it
•enjoy! 🙂
by midwesternsundays
3 Comments
You strike me as the type of person that would… wear their heart on their sleeve
That’s a lovely white! Pro tip you can get like 3 rounds of 10 hour boils. Combine all three stocks and you get more bang for the buck from your bones
Nice job.
But just goes to show how convenient the packaged ones are at the market 😄