This video was so informative. I want to start making bone broth but wasn't sure how to get started. Thank you for taking the time to demonstrate it for beginners.
I was told roast bones for 20 min then let them sit with a little apple cider vinegar for ten min then add water to simmer. This makes bones porous and pulls out all the nutrients when it begins to simmer
Turns out that this is a myth. It doesn't work. There are very little minerals in plain bone broth. More if you add the veggies. Any minerals that are in the broth come from the vegetables. (And vinegar doesn't change that content.) The strength of the broth is in the collagen.
my grandma used to add some acid (little tomato paste, or vinegar). only after a years I red somewhere that this is an old hack to get even more nutrients out of the bones. I cook it in steam pressure cooker, on lowest possible heat and I use it as a foundation to many dishes. just yesterday I did it, but while adding a "spoon" of homemade tomato juice the whole thing was accidentally poured inside - 7 deciliters of tomato juice :D I did not threw it away, I cooked it anyway and the broth has now some serious barbecuerish flavor... not bad, not bad at all. Maybe a hint for a dishes with barbecue flavor.
AWESOME...even now in 2020!! I'm Carnivore and this is easy to leave out what I require & still have a AWESOME Bone Broth. Only tip is to first Roast your Bone Marrow in oven @400 for about 20 minutes.
I loved the recipe. Even, I would prefer to add some cinnamon, cardamom and cloves with bay leaves. I am going to make your version next time. It is so useful to know that only carrots and onions are required and not a whole lot of other vegetables.
Loved this video. Thank you for explaining the difference between roasting the bones and leaving them raw. I've been roasting them and will stop doing that because I use bone broth for drinking on my carnivore diet!
Thank you for sharing this. I suffer with pain from arthritis and I would love some natural ways to help with inflammation . I also need better nutrition.I am not a chef 👩🍳 but I would love to learn to cook better. Thank you for all of these tips .
A man on here he's a elderly man. What he does is he makes it puts in a ice cube tray. When he's read to drink it he takes 2 of the cubes out it melts then he puts a little piece of ginger in and tops of a green onion and it looked like her may have put pancake syrup. It may have been pure maple syrup. He just use a tiny bit. He didn't add water in the cup. He said it was really good
Oxtail makes a nice gelatinous broth. If using the regular bones I throw in a chicken foot or two. Because chicken bones aren't as dense, I like to up the minerals with a few pasture raised eggshells. I save them by a quick blanching and store in the freezer. For any stock or broth I save parsley stems, onion peels and celery leaves in the freezer. They are a little sweeter . I am not fond of carrot in beef or chicken stock, but put it in pork, seafood and of course veg stock.
Hey Cheryl. You took the words right out of my mouth. I made a oxtail broth two weeks ago with two oxtails and a gallon of water and it was so full of collagen and nutritious too. I flavored with star anise and cinnamon stick and salt. I cooked the oxtail till it almost falls off the bone and ... is totally edible. My favorite is dip in ketchup and heaven. Oh before I start making the broth I quick blanch the oxtail in clear boiling water to remove saw/milling and blood residue from oxtail, then quick wash in cold water. Thought I'd share this with you.
@@TY-ob7fz I brine them for a couple hrs. Seems to draw out the gunk. Then, unless I have other things for the oven, I brown them in the stock pot. Like you say, only takes a couple and not worth firing up the oven for roasting. I'll have to try blanching them, see if it cuts down on the skimming. Thanks
Cheryl Taylor Sometimes I have too much time on my hands 😬. After I make the stock I’ll refrigerate after removing oxtail. You’ll find that broth and grease have different textures when refrigerated. I’ll skim off the grease then and have almost pure broth. Then reboil broth so it won’t sour. Oh just eating oxtail is very keto and nutritious, almost as good as a burger -if only I can find keto ketchup.
Right about the celery. I've noticed the same thing unless I'm cooking in a pressure cooker. But I don't get that you add a huge onion and think a little garlic wouldn't be good in the base recipe. I only add a teaspoon per gallon. It changes the end product pH to alkaline.
John Cote it's to your liking. I soak my bones in 1/2 cup of acv and water for 30min before i start cooking the bones. I read that releases the minerals and collagen better by soaking first
When I make it, how do I store it if I want to use some in the morning to drink? Also, how long can I store it? I’ve asked other channels but none has answered. nother thing, how do I reheat it? Thank you
Glad I found your video. I would have automatically added salt and pepper to the cooking broth. Very good video. Get your own channel and make more videos, please.
Thankyou for the info,i was a vegan for 40yrs but i just had to start making broth for the health benifits ,so i wont be roasting my bones anymore. ive also been cooking them for 48hrs is there no reason to cook this long ? I always get lovely gelatinous broth
Your answer is contained in your final sentence. Keep up the 48 hour routine. Remember, before TV and TV dinners were inaugurated, stoves were made with a indented area in the stove top for constantly cooking soup stock. Every day, new bones and vegetables were being added. Did folks have to see doctors as often as they do now? Did they have to get pills from pharmaceuticals then as folks do now? Our ancestors were well nourished. Now? Doctors ply us with pills because they get kickbacks from the pharmaceuticals. The pharmaceuticals charge a lot of money in the USA because TV tells us how sick we are and we fall for it, besides our bodies now consume 10 x more sugar annually and folks are mostly obese. Just some rambling thoughts ....
I’d like to know what people are doing with the vegetables and meat that comes off the bones.... I’ve just made BB from brisket bones with chunks of meat and fat on the bones/off cuts broth tastes great what could or should I do with the flesh and veg. Would it be okay to purée in blender and add back into the broth?
I was in a cooking class where the chef told us that the remains of the vegetables, bones and meat were useless fiber because all the nutrients are left in the broth. So they go directly to the garbage can.
Hey there Chef Pete, I just found your video and it was very helpful to see your method of making bone broth. I have two questions, do you think freezing the bone broth is better and helps preserve the nutrition better than pressure canning to preserve? Also, I am fascinated by the bags you have your bone broth stored in with the valve....if that is what that is. Where does one find those kind of bags?
Bones used to be free, as thousands of people make bone broth, now bones are $3.50 a pound. Same thing happened to oxtail. $8.75 a pound.
I used to go to the butchers to get unwanted bones for the dogs and to make broth. Yesterday it cost me £4.99 for 2 bones !! Ridiculous
roast half my bones and leave half raw. Best of both worlds :)
For ginger and turmeric. I cook it with the skins. It's more beneficial in keeping all the nutrients.
BS - plants are poison and the skins are their first line of defense
I keep the skin on mine too
Good
My grandma taught me to add a little apple cider vinegar to it to extract more of the goodness hidden in the bones
To melt the bones
1/4 C per gal of H2O...
I add a good (as in good to drink, not necessarily expensive) red wine. It’s all good.
@@frmrgman222 what is C?
@@lonewolf5969 cup
Vietnamese pho is made of bone broth. That's why it tastes so good and it's really good for you.
Tuyet Nguyen - Pho is my drug of choice. 😁 It’s so good!
Yes- what are the spices that they add to it?
People say it taste like BO lol
I have been watching bone broth videos all day and this was the best. Thank you.
This video was so informative. I want to start making bone broth but wasn't sure how to get started. Thank you for taking the time to demonstrate it for beginners.
Very detailed and simple, esp the cooling down and storage and adding flavours "by the serving".
In my beef broth I added oxtails and chicken wings. I also added the onions, garlic, carrots, and celery the last 2-3 hours of cooking.
You’re the only one who gave the bone to water ratio. Thanks!
First time watching you and I have to say, you are very pleasant to watch and listen too ! I will subscribe, Thankyou
The "chef in NY" is BRODO and it's very good. It's connected to Hearth, a very high quality Italian restaurant. I have been there and it's amazing.
I was told roast bones for 20 min then let them sit with a little apple cider vinegar for ten min then add water to simmer. This makes bones porous and pulls out all the nutrients when it begins to simmer
Chef, here's a tip for Turmeric. Peel it under running cold water in the sink. No more yellow hands and knife!
Gabriel Laport 11how to make healing bone broth
To increase curcumin update, add black pepper!
Gabriel Laport oh wow. You found the cure for cancer. Genius.
You need apple cider vinegar to extract minerals from the bones.
Turns out that this is a myth. It doesn't work. There are very little minerals in plain bone broth. More if you add the veggies. Any minerals that are in the broth come from the vegetables. (And vinegar doesn't change that content.)
The strength of the broth is in the collagen.
@@vociferonheraldofthewinter2284 I think the acid vinegar dissolves the porous bone during the extraction cooking.
@@jackbiles4525 what is that?
Great video, thank you!!
my grandma used to add some acid (little tomato paste, or vinegar). only after a years I red somewhere that this is an old hack to get even more nutrients out of the bones. I cook it in steam pressure cooker, on lowest possible heat and I use it as a foundation to many dishes. just yesterday I did it, but while adding a "spoon" of homemade tomato juice the whole thing was accidentally poured inside - 7 deciliters of tomato juice :D I did not threw it away, I cooked it anyway and the broth has now some serious barbecuerish flavor... not bad, not bad at all. Maybe a hint for a dishes with barbecue flavor.
Nicely done. Very clear.
Informative!! Thank you.
🎵🎶🎵🎶
Chef Pete needs a tripod :)
AWESOME...even now in 2020!!
I'm Carnivore and this is easy to leave out what I require & still have a AWESOME Bone Broth. Only tip is to first Roast your Bone Marrow in oven @400 for about 20 minutes.
Very informative...thank you!
Thank you, the only thing I add is vinegar to help pull nutrition out
Watching from Milwaukee, WI.
You brought up a good point about roasting and not roasting bones. Great video. Thank you
By far this is the best presentation
I loved the recipe. Even, I would prefer to add some cinnamon, cardamom and cloves with bay leaves. I am going to make your version next time. It is so useful to know that only carrots and onions are required and not a whole lot of other vegetables.
Great vd, thanks a lot chief 👏🏻👏🏻
San Antonio Texas here. I really appreciate the good information here. Thank you!!
Beef dripping(tallow as you called it), here in the u.k. years ago we would spread it on bread with a sprinkle of salt.
Loved this video. Thank you for explaining the difference between roasting the bones and leaving them raw. I've been roasting them and will stop doing that because I use bone broth for drinking on my carnivore diet!
Loved this video presentation! Thank you! I’m a new subscriber from St. Louis
Great video brother. Q, Why use a microwave when heating a drink (or food for that matter) when we know it kills nutrients?
I added two carrots and one onion, salt pepper, I have made it both ways, my pressure cooker had much better tasting and richer that slow cooker.
Cathy McMahan how long did you cook it for?
2 hrs
Doesn't the high heat or pressure cooker kill the nutritional properties? Chef said not to bring to boil...
Its not true we cooked on pressure cooker i feel strong after it.
I will definitely try this to see if it helps my hair growth. Because I get lazy at times. So I can drink and eat this 😃
When my freezer stuff gets old before I can use it, I make soup and can it so it lives for another year.
Very Instructive! Thankyou!
That fat cap that forms in the fridge will also act as a seal to keep the broth fresh longer at least until the seal is broken
Thank you for sharing this. I suffer with pain from arthritis and I would love some natural ways to help with inflammation . I also need better nutrition.I am not a chef 👩🍳 but I would love to learn to cook better. Thank you for all of these tips .
Try black seed oil
This is just Gr'888. God Bless you with good health and happiness.
Kansas city Missouri home of American Royal and our world famous BBQ. Thanks for the recipe.
Thank you, this video is very informative, really appreciate it.
I’m currently in the process of doing a small batch broth. Starting on the stove & finishing in the slow cooker so I don’t burn the house down lol.
You never mentioned canning, for preserving the stock. How long will it (canning method) store?
A man on here he's a elderly man. What he does is he makes it puts in a ice cube tray. When he's read to drink it he takes 2 of the cubes out it melts then he puts a little piece of ginger in and tops of a green onion and it looked like her may have put pancake syrup. It may have been pure maple syrup. He just use a tiny bit. He didn't add water in the cup. He said it was really good
Alabama Gardner (old)
diana robinson
Can't put a price on Mature Wisdom AND Smarts 🗝💫
diana robinson, sounds fabulous! Going to try this method. Thanks.
Watching from Mexico
Thanks for the video. Lots of great tips!
Hey can you use red wine instead of ACV
We Indians had our own verson of bone broth called paya soup which is basically goat trotters boiled for a long time
Which broth is better for knee injuries, chicken or beef ?
South Africa. Good info. Thanks
Oxtail makes a nice gelatinous broth. If using the regular bones I throw in a chicken foot or two.
Because chicken bones aren't as dense, I like to up the minerals with a few pasture raised eggshells. I save them by a quick blanching and store in the freezer.
For any stock or broth I save parsley stems, onion peels and celery leaves in the freezer. They are a little sweeter .
I am not fond of carrot in beef or chicken stock, but put it in pork, seafood and of course veg stock.
Hey Cheryl. You took the words right out of my mouth. I made a oxtail broth two weeks ago with two oxtails and a gallon of water and it was so full of collagen and nutritious too. I flavored with star anise and cinnamon stick and salt. I cooked the oxtail till it almost falls off the bone and ... is totally edible. My favorite is dip in ketchup and heaven. Oh before I start making the broth I quick blanch the oxtail in clear boiling water to remove saw/milling and blood residue from oxtail, then quick wash in cold water. Thought I'd share this with you.
@@TY-ob7fz I brine them for a couple hrs. Seems to draw out the gunk. Then, unless I have other things for the oven, I brown them in the stock pot. Like you say, only takes a couple and not worth firing up the oven for roasting. I'll have to try blanching them, see if it cuts down on the skimming.
Thanks
Cheryl Taylor Sometimes I have too much time on my hands 😬. After I make the stock I’ll refrigerate after removing oxtail. You’ll find that broth and grease have different textures when refrigerated. I’ll skim off the grease then and have almost pure broth. Then reboil broth so it won’t sour. Oh just eating oxtail is very keto and nutritious, almost as good as a burger -if only I can find keto ketchup.
Thomas M How long did it take to cook? Did it have a gel consistency?
Thank you ❤️ for this video 📸 amazing!!!
The turmeric on your hand, just wash with soap bar in cold water, not the washing up liquid, and you will be able to get it all off.
Thank you Pete! Very useful! Finally I found a pro!
thank you sir very nice lots of benefits. i drink daily
Thankyou for the tips. 👍
Right about the celery. I've noticed the same thing unless I'm cooking in a pressure cooker. But I don't get that you add a huge onion and think a little garlic wouldn't be good in the base recipe. I only add a teaspoon per gallon. It changes the end product pH to alkaline.
Real simple explanation I love your broth recipe ❤
This was great. Thank You. XX
This video is so old, not sure y'all will ever see this. I'm in beautiful chilly Idaho .
Blessings, julie
You have a wonderful kitchen!!! I love your door back there I see the cars going by cool
I’m so excited to try this! I’m hoping to find a local meat market with grass fed beef bones. Thank you!
Should you refreeze, frozen broth?
I would make this in my crock pot.
great video, you answered all my questions.
We Mexicans have been eating bone broth forever!!, chicken or Beef “Caldo”
mezleona yup. Same thought i had. Cocido
Even us Asian. And we always get "you look a lot younger than your age" compliment.
You all including those commenting below didn't lose your grandma's wisdom.
Years ago when I was in Mexico, open market places had goat parts including head coockin in big pots.
If you don't want the tumeric to stain your hands use rubber or latex gloves
Where did you get your freezer bags?
Freezer section
Brilliant. Well explained video.
Can hear you from Scotland!
Newark New Jersey in the house... Whitney Houston near by .😂
What about the apple cider vinegar?
I think you must put 3 tbsp of vinegar when you start to cook it.
John Cote it's to your liking. I soak my bones in 1/2 cup of acv and water for 30min before i start cooking the bones. I read that releases the minerals and collagen better by soaking first
Thanxs for that tip i was putting acv in the broth but im going to do the soaking method u suggest
Would I be correct to assume if we can use beef bones then we could also use vension or bison etc bones also?
When I make it, how do I store it if I want to use some in the morning to drink? Also, how long can I store it? I’ve asked other channels but none has answered. nother thing, how do I reheat it? Thank you
Great video; thank you :)
Can we use a pressure cooker? Or we need to cook it overnight for best results?
Would you cook the broth for longer if using a slow cooker. Also, do you cook beef or chicken for different lengths of times
Glad I found your video. I would have automatically added salt and pepper to the cooking broth. Very good video. Get your own channel and make more videos, please.
I'm from England I can hear you
Awesome video man! Thanks super informative.
Which part of the bone is best to use
Can collagen be made out of giant clam, sea cucumbers and other from sea?
Where can I get those storage pouches from?
Can hear you clearly from Palau
@@richardsilmai9038 .
At the storage pouch shop
Don't put it in plastic.
Thank you, very informative.
Question: how long can I store the broth in the fridge in tight sealed mason jars?
Can I do it in a pressure cooker/instant pot? I wonder since you said the temperature has to be low..:
@@Penelope1730
Another 120 minute cycle?
Thankyou for the info,i was a vegan for 40yrs but i just had to start making broth for the health benifits ,so i wont be roasting my bones anymore. ive also been cooking them for 48hrs is there no reason to cook this long ? I always get lovely gelatinous broth
Your answer is contained in your final sentence. Keep up the 48 hour routine. Remember, before TV and TV dinners were inaugurated, stoves were made with a indented area in the stove top for constantly cooking soup stock. Every day, new bones and vegetables were being added. Did folks have to see doctors as often as they do now? Did they have to get pills from pharmaceuticals then as folks do now? Our ancestors were well nourished. Now? Doctors ply us with pills because they get kickbacks from the pharmaceuticals. The pharmaceuticals charge a lot of money in the USA because TV tells us how sick we are and we fall for it, besides our bodies now consume 10 x more sugar annually and folks are mostly obese. Just some rambling thoughts ....
Can we use the slow cooker🙏
I actually made some bone broth yesterday using the slow cooker. It worked really well
" Check out Mary's Nest on UA-cam. She does a variety of broths and uses her slow cooker. "
Excellent reviews, Jersey City. Thanks
So pumped to use my beef bones! Thank you for this recipe and great information! Where do you buy your tumeric root?
Hi from Northern On Canada,,,,like my bone broth for my soups.
Northern ON here too :)
Where do you get those ziplock bags ,with the pouring spouts? Wonderful tutorial!
Thank you for sharing ❤
what is the best storage container? you had ones with a spout. I'd have no idea where to get something like that.
Do you ever use apple cider vinegar?
I’d like to know what people are doing with the vegetables and meat that comes off the bones.... I’ve just made BB from brisket bones with chunks of meat and fat on the bones/off cuts broth tastes great what could or should I do with the flesh and veg.
Would it be okay to purée in blender and add back into the broth?
I was in a cooking class where the chef told us that the remains of the vegetables, bones and meat were useless fiber because all the nutrients are left in the broth. So they go directly to the garbage can.
You're awesome, but you need a tripod😂
Hey there Chef Pete, I just found your video and it was very helpful to see your method of making bone broth. I have two questions, do you think freezing the bone broth is better and helps preserve the nutrition better than pressure canning to preserve? Also, I am fascinated by the bags you have your bone broth stored in with the valve....if that is what that is. Where does one find those kind of bags?
awesome video. you just got a new subscriber. thanx.
i just unsubscribed. stupid video.
Fantastic video!
What happens if it boiled just the bones?
So after you freeze do you just heat some up and drink in a cup ? That simple ? Just made mine from watching yours 😊