We recently butchered a steer, and of course with any butchering you can have a lot of bones. But don't let those bones go to waste! We use the bones to make homemade bone broth.
Why make bone broth?
There are several reasons to make bone broth. Here are some of the most common:
1. Flavor: Bone broth has a rich, savory flavor that can enhance the taste of many dishes, such as soups, stews, and sauces.
2. Nutritional benefits: Bone broth is a good source of minerals, collagen, gelatin, and other nutrients that may support healthy joints, skin, and digestion.
3.Waste reduction: Making bone broth is a great way to use up leftover bones and connective tissue that might otherwise go to waste.
4.Cost-effective: Making your own bone broth can be more cost-effective than buying pre-made broths or stocks.
What is bone broth?
Bone broth is a type of stock made by simmering animal bones (typically beef, chicken, or fish) and connective tissues in water for an extended period of time, often up to 24-48 hours. The slow cooking process allows for the release of minerals, collagen, gelatin, and other nutrients from the bones and connective tissues into the liquid. This results in a flavorful and nutrient-rich broth that can be consumed on its own or used as a base for soups, stews, and sauces. Some people believe that bone broth has various health benefits, such as promoting joint health and reducing inflammation.
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