Chef Reid teaches us how to make nutritious beef bone broth. Grassfed beef bones are available for shipping through our online store: www.whiteoakpas...
This is the only thing I could tolerate when I had stomach cancer and was going through some heavy chemo for 6 months.. I lost alot of weight but drank this at least 5 times a day it saved my life
Literally THE BEST cooking video I’ve ever seen. Without 10 minutes empty intro words, clear and precise directions, and honest advises! Thank you kindly and God bless you!
@@freethinker7805 we ordered from Wild Fork Foods for a decent price - we've been ordering lots of different meat products from them since the shutdown
The best video on beef broth I've seen. Good terminology and easy to understand. Lots of people calling themselves "chef" out there but don't know the terms or definitions, makes me wonder where they got there degree from! Thanks so much, I feel confident in making my own now and great tip on using tallow. I would also guess you can use it for soap making too -
Last May 2018, my daughter and I enjoyed the Bacchanal buffet at Caesar's Palace in Las Vegas, Nevada USA. As we were at the buffet looking at the red meat selections and drooling uncontrollably, trays of roasted canoe bones were brought out. They flew off the line, as people filled their plates with the delicious marrow-laden bones. We ate our fill and were filled (literally) with joy.
It's a good tradition that we need to bring back. Since animals give their lives for our nourishment, every part of the animal should be used. Plus, the health benefits of bone broth are many, from what I've been reading. So, your grandmother was right!
I would like to thank you sincerely for your response and your good wishes. I had my gallbladder removed. No more painful nights. You helped me to feel better. I am making your bone broth again. Everyone looks forward to me making your recipe. I can't thank you enough for this broth. We like stew and Hungarian goulash when I make beef broth. Can I make them with the bone broth?
Yummmm... just made some this week. I leave the onions out because I take a portion and freeze it in silicone ice cube trays to add to my dog’s food. Bone broth gives her so much energy too!!
Wow, one of the most informative bone broth videos I've seen yet; thanks! I see many recipes that call for blanching or presoaking in raw apple cider vinegar BEFORE roasting. What are your thoughts about this? Necessary or no? Btw, the fat you speak of that you use for cooking meat & fries with would probably be really nice for frying eggs in too!
Yum and awsom presentation ryan and been in a restaurant you would know how to make bone broth..just saying i have rheumaroid arthritis in my late age and that tip adding lemon juic or vinegar helps with absorption.... thamk you..🇳🇿🙏
Chef, if I use a 4 gallon stock pot to make my bone broth, can you give me an estimate as to how many gallons of broth I should produce from it? My wife wants to use a smaller 8 qt. pot for an initial run, but she doesn't grasp the idea that the bones and vegetables take up a lot of room and once they're removed it reduces the amount of broth we have.
I was wondering how much cider vinegar to add? I purchased some bones from the butcher and they are roasting now. Probably canning them tomorrow. You video is helpful with information and on point. Thanks very much!
Thanks for the support! Shop with us online! We sell the bones if you want to make your own and we sell the broth if you prefer the finished product. whiteoakpastures.com
Very helpful. Thank you. People say different times for roasting the bones. I'm going with what you say. Looks great. I watch different vids for bone broth and this one is my fave! Thanks again.
Can someone tell me did he bake bones and what temperature if he did and did he simmer meat and use them together to boil with vegetables? And how much vinegar he have added on water ?
Yes he toasted the bones first, it gives it special flavor, it is optional especially if you are worried about bills( gas/ electricity) I roasted mine at 200 degrees for 1hr or until golden brown not burnt. Just cover the roasted boned with water and put on on high heat until it start boiling, then turn it to the lowest, right the time down and checked about every 3hrs to see how it is reducing and note it, avoid topping the water until it is almost about getting sticky burnt, again not the time, this is crucial, for your future batches, now fill it up again to the level you did hours back, now you know how long it will take to reduce, this is the time you can go out, sleep or do anything as you have set your alarm. At least boil for 24 hrs but I personally do 48, Add your vegetables the last 2-6 hrs. Only ACV 2-4 table spoon, it depends on the quatity of bones. and water is added from the jump. Good luck
OK so when it was two toned in that clear container. Was the bottom dark part just bone grit? Or do you warm that up too when you're ready to drink it?
Off question, but can you skip the process of baking before boiling, and for people eating these recipes for health reasons, does the baking process take away from the health qualities of the finished product(vitamins, mineral CLAs, etc.)?
All bone broth is, is an easily digestible source of collagen and hydration. No vitamins n minerals will survive the lengthy cooking process. Your basically pasteurizing it to an extreme level. Same logic w milk, raw vs pasteurized milk
Roasting sterilises the bones and enhances flavour. Unlike stock nutrition leeches from the bones to produce broth, during the very long slow cooking process.
Hes so right. Its not mentioned too often but yes, that beef fat is definitely worth saving! Even if your making chicken stock (same steps) try saving a little chicken fat & use it the next time you pan fry a cutlet!....youll be amazed how good it is.
Very helpful video. Can I ask what the bone/water ratio is that is pretty common to use for making beef broth and do you add water during the process or not?
Great video! I am going to use your method and make my bone broth tomorrow. How long do you boil the tallow and water? I would love to use it as a fryer oil.
QUESTION: I know that most people say to add veggies and aromatics at the beginning of the cook. However, I was told by a very experienced cook to add them at the last 4 hrs of the cook as you will get much more of the flavor...and also when added at the beginning, the flavor is 'cooked out' in the first 12 hrs. Can you comment on your experience with this? Since you add veggies/herbs at the beginning, do you taste the carrots/celery/onion/herbs in the final broth? Thanks. :)
This is the only thing I could tolerate when I had stomach cancer and was going through some heavy chemo for 6 months.. I lost alot of weight but drank this at least 5 times a day it saved my life
God bless you.
what kind of bone broth? beef or pork?
Did you cook it like this and how are you feeling now. I pray you are much better. Stay away from processed foods.
The health and nutritional benefits. It most likely literally saved your life. Blessings, and such a great story that you’re here to tell!
Oh my precious one…Thank you for your testimony! I believe you totally! I pray you are still doing well❤
Literally THE BEST cooking video I’ve ever seen. Without 10 minutes empty intro words, clear and precise directions, and honest advises! Thank you kindly and God bless you!
And, in that cheffy way, dern cute!!
Thanks for the gr8t video. No background music just straight talk & info
I LOVE IT... NO Background MUSIC.. Thank you Sweet Jesus!
I really like it, too.
Great recipe that anyone can tweak to fit their taste!
Where can you find these bones
@@freethinker7805 we ordered from Wild Fork Foods for a decent price - we've been ordering lots of different meat products from them since the shutdown
@@freethinker7805 you can order through white oak, they ship.
Thanks for chiming in Dr. B.
I love that you try to utilise as much of the animal as you can
This is the best cooking video I've ever seen. A real no-nonsense, knowledgeable and useful presentation. Congratulations Chef Reid, you are great !
This is absolutely wonderful recipe. Beautifully presented and informative. Thank you so much for sharing. Very much appreciated. Thanks!
The best video on beef broth I've seen. Good terminology and easy to understand. Lots of people calling themselves "chef" out there but don't know the terms or definitions, makes me wonder where they got there degree from! Thanks so much, I feel confident in making my own now and great tip on using tallow. I would also guess you can use it for soap making too -
Last May 2018, my daughter and I enjoyed the Bacchanal buffet at Caesar's Palace in Las Vegas, Nevada USA. As we were at the buffet looking at the red meat selections and drooling uncontrollably, trays of roasted canoe bones were brought out. They flew off the line, as people filled their plates with the delicious marrow-laden bones. We ate our fill and were filled (literally) with joy.
Nonmi Hiseddeo I remember my grandmother used to make this kind of soup in Somalia but for some reason we lost the tradition.
It's a good tradition that we need to bring back. Since animals give their lives for our nourishment, every part of the animal should be used. Plus, the health benefits of bone broth are many, from what I've been reading. So, your grandmother was right!
Excellent video!!! Very well presented, no boring side stories, just very good information! Thank You!!!
The best demo on how to make bone broth. Thank you.
Thanks for sharing; just got back from butcher with a variety of beef bones including ones with marrow.... making broth now.
dc0145a - did you make your broth? and how did it turn out?
Beef dripping yum (I’m in the u.k.) yum on fresh bread with a sprinkle of salt.
I would like to thank you sincerely for your response and your good wishes. I had my gallbladder removed. No more painful nights. You helped me to feel better. I am making your bone broth again. Everyone looks forward to me making your recipe. I can't thank you enough for this broth. We like stew and Hungarian goulash when I make beef broth. Can I make them with the bone broth?
This is such an educational video.Thank you.
Best bone broth video yet! Thanks very professional and seamless
This video makes me want to go to their restaurant. What a healthy and conscious way of cooking that every single restaurant should follow!!
You are definitely the man to explain a recipe. Nice diction and you make it understandable and simple! Thank you!
Chef Reid is just the nicest young man, a real cutie-pie. And I even learned at thing or two from him. Nice guy!
Yummmm... just made some this week. I leave the onions out because I take a portion and freeze it in silicone ice cube trays to add to my dog’s food. Bone broth gives her so much energy too!!
Wow, one of the most informative bone broth videos I've seen yet; thanks! I see many recipes that call for blanching or presoaking in raw apple cider vinegar BEFORE roasting. What are your thoughts about this? Necessary or no? Btw, the fat you speak of that you use for cooking meat & fries with would probably be really nice for frying eggs in too!
Nourishing goodness, right there. Love that tallow to fry potatoes, etc. is making a resurgence. ♡
Nice Job on your video, you should be on TV. I will look for more of your videos, thanks
Thank you for a very thorough explanation of how and why. This was just what i was looking for.
This video is the reason why I’m subscribing to your channel
I love that you don’t trow the fat away! I always wondered if I could use it. Now I will.
Do people eat or drink the fat
Yum and awsom presentation ryan and been in a restaurant you would know how to make bone broth..just saying i have rheumaroid arthritis in my late age and that tip adding lemon juic or vinegar helps with absorption.... thamk you..🇳🇿🙏
I simmered mine for 48 hours (had to add additional water.) Now it's chillin' in the fridge.
What exactly is a good "simmer" for this? Do I need to have bubbles coming up?
Chef, if I use a 4 gallon stock pot to make my bone broth, can you give me an estimate as to how many gallons of broth I should produce from it? My wife wants to use a smaller 8 qt. pot for an initial run, but she doesn't grasp the idea that the bones and vegetables take up a lot of room and once they're removed it reduces the amount of broth we have.
I was wondering how much cider vinegar to add?
I purchased some bones from the butcher and they are roasting now. Probably canning them tomorrow. You video is helpful with information and on point. Thanks very much!
Thanks for sharing. God bless you.
Thank you so much for this great video! Really into beef broth, but can't find enough bones. Any suggestions?
Thanks again!!
Thanks for the support! Shop with us online! We sell the bones if you want to make your own and we sell the broth if you prefer the finished product. whiteoakpastures.com
This is the best video on making good bone broth....
This is making my mouth water.
Did you have to add water over the 36 hours.?
How about salt, pepper?
Paulette Meyers never salt or pepper. You may be adding water. Yes. Watch it.
Salt and pepper are for your final food preparing. When you are using the stock in other cooking ingredients, later.
Thank God this video is the best video so far on bone broth. Great video. Clear, concise, no music and no BS.
Very helpful. Thank you. People say different times for roasting the bones. I'm going with what you say. Looks great. I watch different vids for bone broth and this one is my fave! Thanks again.
I love this video! Thank you for breaking it down. I didn’t see you add any salt. I assume you add it later. How do you cut those bones in half?
Mmmm, I love me some bone marrow! Now that is a stock pot! Thanks for sharing your recipe and technique! ☮️🖖🏽
Best bone broth vid I have seen!
Beautiful just beautiful!!!
Great video. Appreciate how you explained the use of tallow as a by product of the process. Thanks again sensei.
Nice video my man. How do you feel about adding in some tomato paste to the bones before roasting?
Well done and *health intelligent, accurate, regarding cooking oils* ! ❤
We buy our meat and bones from White Oak Pastures Farm! The best beef around!
thank you very much for making video. :)
Just found your channel Thank you so much for posting this video :)
Question the aluminum pot?
you are a freaking boss. super helpful, and I want some of those steak fries. Where are you located?
Can someone tell me did he bake bones and what temperature if he did and did he simmer meat and use them together to boil with vegetables? And how much vinegar he have added on water ?
Yes he toasted the bones first, it gives it special flavor, it is optional especially if you are worried about bills( gas/ electricity) I roasted mine at 200 degrees for 1hr or until golden brown not burnt.
Just cover the roasted boned with water and put on on high heat until it start boiling, then turn it to the lowest, right the time down and checked about every 3hrs to see how it is reducing and note it, avoid topping the water until it is almost about getting sticky burnt, again not the time, this is crucial, for your future batches, now fill it up again to the level you did hours back, now you know how long it will take to reduce, this is the time you can go out, sleep or do anything as you have set your alarm. At least boil for 24 hrs but I personally do 48, Add your vegetables the last 2-6 hrs. Only ACV 2-4 table spoon, it depends on the quatity of bones. and water is added from the jump.
Good luck
Excellent video. Had no idea about adding a bit of acidity to broth.
Thanks, Chef, I learned so much!
Are you guys hiring chefs? I've been looking at your videos for a few weeks now and I'd love to visit. How do I get a chance to experience white oaks?
shoot a resume to Reid.Harrison@whiteoakpastures.com
OK so when it was two toned in that clear container. Was the bottom dark part just bone grit? Or do you warm that up too when you're ready to drink it?
How much vinegar?
Fantastic show and tutorials, thanks.
great info thank you ,will help towards my gut health
Off question, but can you skip the process of baking before boiling, and for people eating these recipes for health reasons, does the baking process take away from the health qualities of the finished product(vitamins, mineral CLAs, etc.)?
All bone broth is, is an easily digestible source of collagen and hydration. No vitamins n minerals will survive the lengthy cooking process. Your basically pasteurizing it to an extreme level. Same logic w milk, raw vs pasteurized milk
@@calebhuang2429 It doesn't sound right. Minerals "won't survive"? 🤐
@@NonnofYobiznes the nutrition get denatured destroyed by heat.
Roasting sterilises the bones and enhances flavour. Unlike stock nutrition leeches from the bones to produce broth, during the very long slow cooking process.
Excellent and to the point-love it!
Bone broth was my best friend when I was detoxing.
Thanks glad to see you using all that great fat. first time I have seen that on a broth video. Can show the boss now as evidence.
Wouldn't roasting kill the collagen?
Perfect presentation
Thanks brobro, alot of helpful tidbits in here 👍🏻
Extremely informative, ty
Hes so right. Its not mentioned too often but yes, that beef fat is definitely worth saving! Even if your making chicken stock (same steps) try saving a little chicken fat & use it the next time you pan fry a cutlet!....youll be amazed how good it is.
There are some youtube videos who recommended to throw out the fat, but why, when it makes sense to keep it and reuse it later.
Excellent instructional video!! Thank you so much 😊
Excellent presentation.
Thank you for doing this video. You explained everything in such detail. Oh and you are very easy to look at... yummy!
Love it 😍
Chef Reid, that was crazy informative THANK YOU !!
Thank you; excellent content and tutorial! Most useful.
Look forward to viewing more of your videos 😀
Very helpful video. Can I ask what the bone/water ratio is that is pretty common to use for making beef broth and do you add water during the process or not?
Great video, Busy little kitchen
Thank you for your knowledge. Best info for bone broth 👍
Thank you!
Great presentation
of nutritious recipe👍
I'd like to know if the pot was covered or not for the 36 hours.
He said cover it.
Great video! I am going to use your method and make my bone broth tomorrow. How long do you boil the tallow and water? I would love to use it as a fryer oil.
Best video in both e broth! Thanks a lot.
Great recipe! Thank you for sharing!
When I make beef bone broth, I make it with bones only. It is delicious. What you're making is beef vegetable broth.
Need a demo on that tallow prep. Boiling it thru water huh? Straining it thru cheesecloth huh? I’d love to see that!
Awesome! Thanks for the tips and explanations
I used a Le Cresuet Dutch oven. And all water evaporated in 2 hours! Left with cinders!
QUESTION: I know that most people say to add veggies and aromatics at the beginning of the cook. However, I was told by a very experienced cook to add them at the last 4 hrs of the cook as you will get much more of the flavor...and also when added at the beginning, the flavor is 'cooked out' in the first 12 hrs. Can you comment on your experience with this? Since you add veggies/herbs at the beginning, do you taste the carrots/celery/onion/herbs in the final broth? Thanks. :)
Thank you for the sharing.
36 hrs??? How come.
I heard 12 to 14 and 24 hrs on other channels.
Very confusing.
What is the best cooking it in a steel pot?
Holy smokes,! That was awesome thanks dude!
Great demo, thanks
Do u need to blanch them.first or is cooking in oven ok before going into pot?
Thank you: nice demo!
Fantastic video
Thanks for a great & informative video!
Mate thanks for your great tips.
does anyone know the ideal proportion between bones, meat and mirepoix?
Nice video Chef Reid. Question! What happens to the marrow? does it melt into the broth or does it stay solid and you spoon it out.
Really wish you showed how to feed the bones grass, I can't get mine to eat. I added grass to the broth but it really didn't taste good.
So did you throw the mirepoix in with the bones?
really interesting video man, keep up the good work
This looks phenomenal!
Kettle & Fire Bone Broth do you make bone broth?
"affectionately known as fond"
nonono ... here! Let me help you!
"fondly known as fond"
there! :D