hey this is Trish and I am in the kitchen today and I wanted to show you how to make bone broth it's a really popular thing going on right now the thing is is that bone broth is actually just like beef stock or pig stock or chicken stock whatever you have on hand and meaty marrow filled bones you could make this bone broth out of today I'm using oxtail and so I just want to show you a little bit about the process because when I was sick I was actually too sick to make me some bone bras but now that I'm doing better I'm making bone broth and I wanted to just show you how to do it so I hope you enjoy stick around ok so I've already started the process because I just wanted to show you the midway point of the first part of this process of making bone broth so let me turn the camera around here we go and you will see all this yumminess right here this is oxtail you'll see those bone filled marrow bits there in the center and you'll also see parsnips that's the white bits you see carrots I have onions I have celery I have some garlic over here not sure if you're seeing that in the camera and and what I'm doing is I'm roasting all of that all I did was put on a little bit of a little bit of salt and pepper and some extra virgin olive oil um I'm not a big fan of olive oil I don't know what the big deal is personally I don't like the taste I'm from the south you see and we don't grow up eating olive oil because olives are not native here we we cook in lard lard grows here right now I'm kidding you know where Lord comes from right well if you're vegetarian you don't want to eat that um but but I have coconut oil I didn't feel like melting coconut oil so I just used some olive oil so what that is is that's the the bones themselves this is two pounds Ashley's about three pounds of oxtail so you see it has really great layer of fat it has a lot of meat on there and then of course the marrow there in the middle of the bones and a little salt and pepper sea salt of coarse sea salt I love that black pepper and olive oil you smoosh it all around and put it in an in on 450 degrees Fahrenheit no idea what that is in Celsius sorry to my friends in Australia but 450 Fahrenheit and let that cook for about 20 minutes which I've just done and then you're going to flip it and that's what I'm about to do I'm not to flip the meat over I want to get that I'm going to get those at the fat part of the meat i want to get those on touching the bottom of the pan so they get really great yummy browning juicy roasty flavors and more that are so so very good so I'm going to do that I'm going to stir the vegetables up and you don't want is left a lot of veggies in there that's because and you'll find this if you do this you get to this point when you pull it out after the second time because I'm about to do it for another 20 minutes in the 450 degree oven those vegetables are so delicious that you start eating them and then you're like wait a minute now I don't have enough for making the actual stock or the broth or whatever the next process is and so I just make some extra so that I can eat them while I'm doing the other part of the bone broth so all right so I'm gonna flip these over put them back in the oven for 20 minutes and then we'll do the next step ok so this sucker I just pulled him out of the oven and he looks gorgeous let me show you what he looks like okay so do you see all of these brown bits and you see this right here I mean every one of the tongs you see all this gorgeousness in here this is all flavor you see that all the way down here in the pan yummy yummy yummy yummy yummy look at that Brown I think it's called the my yard reaction or something like that so yeah so you see my beautiful garlic over here in the side oh he's beautiful ah so now the next step I'm gonna have to put you down in order to do this but the next step is I'm going to transfer all of this to my pot and and then i'll talk to you about the next step in the ingredients that go in ok so do you hear that you hear that sizzle that's because I've got my pot already hot this is a nice-sized stockpot I wish I had a bigger one so now i'm just adding in all the meat so I'm just transferring it at a time over here looking a little bit extra brown on it then I'll start to move over some of the veggies so you see this this is a post it now parsnips are root vegetables and what you're looking for when you took pcs if I can get this in the right angle do you see all that you you see that isn't that gorgeous you would not know how divine this tastes so I'm going to leave them over to the side so I could eat them thank you very much and then you can see the carrots you see this gorgeous color on the carrots believe it or not this is not ruined this is perfect so that Kerris I've got the onions I'm just moving everything over you know the cool thing is is that carrots this orange color look at that ok I'm going to put him to the side I'm going to eat him I should have got the plate anyway yeah so carrots are actually his orange color is actually a modern hybridization in medieval times carrots were white in fact if you look at medieval paintings of farmers market or you know the center of town scenes that kind of thing where they you have farmers selling their crops carrots are white so all of these in here and what I'm going to do is I'm going to keep doing this I'm going to keep my girl look out I'm going to take out a few of these clothes that are now roasted I'm not going to put them in here as well okay so here's what's happened now this this pot was so hot I had to go ahead and put in the water I wanted to show you the ingredients that are going in now but um the water barely needed to go with because it was sizzling remember that sizzle you heard that meat was cooking a little too hot and quickly so i had to go ahead and put in the water but let me show you what's happening here everything is bubbling away over here i have the apple cider vinegar i'm going to do 2 tablespoons of apple cider vinegar 2 tablespoons of Worcestershire sauce 2 tablespoons of a black pepper cool um that's what the peppercorns and normally I would do two bay leaves but this is a big bay leaf it's from across the street so it's not store-bought so these just you know grow wild actually been a Laurel as a protected tree here and so this is what i'm going to use and so i'm just going to put him in there you see I've already emptied out the garlic cloves they got nice and toasty roasty and so you know put the garlic in there it's a lot more mild it's a it's a much more smooth flavor than eating just the pungent paint pungent flavor of raw garlic and so yeah for those of you who like my skull here he is he's right there like my skull knife block and in case you're wondering what this is these are sweet potatoes that I have allowed to sprout and I'm going to plant these because these guys will make absolutely gorgeous greenery out front by my front door you just plant let your sweet potatoes go to sprouting like that and then you can plant them and maybe a few weeks after you plant them suddenly it's like they grow two or three feet long overnight and they have these most vibrant bright green leaves you've ever seen and they're gorgeous so it's really inexpensive way to have some nice plants and greenery out by your front door so that's what I'm doing that and you see my bananas over here I can't stand bananas but I eat one I try to eat a banana every day but I usually eat them when they're still just a little bit green because they taste the least banana II at that point but what I'm doing is I'm I've allowed these bananas to kind of get ripe really right because i have read that the brown spot like the more brown spots you have on the banana there's a chemical change happening in the banana and that chemical change that chemical that's being produced is actually really good for the immune system and so of course i can't think of what that is right now but you know google it and let me know what you find so i'm letting these go and we call these drafts the draft bananas you see that how they're kind of brown we call those giraffe bananas here in this house and and so you can see this is bubbling bubbling away and so now this is just wait sit and wait sit and wait sit and wait smell all this gorgeous gorgeous food and this is actually going to cook for about 24 hours now I don't have a crock pot and I do not want to let this cook overnight so I'm going to let this cook for about seven hours seven eight hours I'm going to let it cool for about an hour on the stove and then I'll put it in the fridge and then I'll just resume cooking it tomorrow because you want to cook this about 24 hours now the next step is actually in about two hours from now I'm going to take the meat out because the meat will be tender and falling off the bones at that point and I'm going to eat it because I'll be hungry and you can see over here my kitchen a little bit of a mess right now but you can see my yummy yummy food right there you see that all those gorgeous colors yes yum yum and and so those are going to be really delicious i'm gonna go ahead and eat those because i'm very very hungry and i will just keep cooking so the ginn this is going to cook for a couple of hours then i'll take the meat off the bone but i'm going to leave all the fat you want that fat because what we're doing with the bone broth is we're getting the collagen and we're in the fattest flavor then the bones are the college in the out of the marrow the protein and all those yummy brown vegetables um flavor yes indeed they're me gorgeous and delicious and this is that this is the hard part the waiting but see I was smart I made extra vegetables so I don't have to actually wait a long time I can go ahead and eat some right now all right so I'm gonna see if I can wait and a couple hours and show you what it looks like when you're pulling the meat off the bone okay alright see you then bite ok and so here I wanted to mention something really quickly and that is a little bit of a controversy over the protein scum that rises to the top while you're cooking it in case you've never seen that here's what it looks like you see that it's this kind of frothy white protein scum that rises to the top now some people say oh you absolutely have to get rid of it some people say it doesn't matter i'm in that I don't care camp on this I think that you know taking the this that pond scum of the top is really just because um you know fancy chef type people want to make brats or customize that are really clear and this pond scum you know whatever the proteins gaun gana again cloud up your broth again personally I don't care and since it is protein the whole point of this is because i want the protein i want the collagen and you know protein you can change the amino acids which is building blocks of life so why would i get rid of that um so I'm going to keep it i'm just gonna stir it i have my handy-dandy wiki spoon under if you see to see my witchy my witchy yes yes yes yes my Richie apron you see my witchy stuff is my little bitchy up there she she keeps my kitchen safe for me and so anyway so all I'm gonna do with that pond scum I'm gonna start it right back in and I'm going to keep doing that but of course if you want to get rid of it you can um you may find it if maybe it flavors the the broth in a way you don't like or maybe you just don't care either again I mean I don't care camp and I'm still not feeling well so I really really really don't care but I did want to mention it just in case you noticed it and you wanted to know what to do about that frothy mess on top of your bone broth okay it so here we are on day two of the making bone broth and I just want to show you what it looks like over overnight because what I did again because I don't want to keep this on the stove or even in the oven overnight I had to reduce it so that I could put it in the fridge now what I did was I reduce it way down why because it cools off more quickly so that I could get it in the fridge so that I could get a little bit of sleep so here's what it looks like you see that see that delicious layer of saturated fat there on the top and yes I am absolutely keeping that that's not going anywhere how dare you even suggest that you take that bad off it's delicious so there it is now watch what happens okay so what I'm going to do is I'm going to take my handy dandy spoon and I'm just going to cut through this just so you can see this is the broth this is what the broth looks like over night okay and so all I did hit was just I just flip this over and you can see you can see it really is like jello of course the word jello comes from gelatin because you know gelatin collagen comes from the the marrow of the bone that's why a lot of vegetarians will not see there's one of those right there one of the ox tail bones a lot of vegetarians will not eat jell-o because it is derived from animal product like right there so they go toward plant sources of gelatin so start to see some steam coming off the top there then what I'll do is I'll just add in some water and just get it going again okay so while this is doing its bubble bubble toil and trouble thing over there behind me you may be asking yourself why would you even bother to go to all this trouble well if you if you're like me and you can't or don't want to buy processed foods you have to cook this way you have to cook at home or at least have a local source of food and/or food that you can buy locally that you know is healthy for you one of the reasons that I cannot stand to buy store-bought broth is because of the amount of sodium in it sometimes it has caramel coloring to make a little more brown because they didn't roast the vegetables first but the sodium is the big thing I mean in one serving you Oh serving as a cup let me show you what a cup looks like i'm going to get my get my measuring cup out there this is this is one cup one little bitty cup it has like 960 milligrams of sodium the problem with that is that the body only needs about three grams of sodium on a daily basis so when you have even just one cup of soup or one cup of broth or one cup of stew or one cup of anything that's made with the store-bought stuff I mean you're using nearly one-third of your daily requirement for sodium and on top of that you can't source the sodium because they just say salt what kind of salt was it iodized salt probably i don't use iodized salt I don't want because it's a refined salt I use sea salt and so you know one cup has 960 milligrams it's the only one gram of sodium and so you know when you want to cook with things cook with the broth you look like my daughter wants me to make shepherd's pie I use broth for that I want to make gumbo i use broth for that chicken and dumplings i use broth for that you get the idea yeah and so being able to do this kind of thing with my own bra that I can source every single ingredient I know exactly what's in it um it just makes me feel better you know and I don't know why these companies you have to salt everything so much I'm simply well aside from the fact that Americans are now so accustomed assault but you know broth is supposed to be a starting point it's a foundation to a dish it's not the dish itself but I think a lot of people use store-bought broth they just maybe add the water to it you or like a bullion q where some of those concentrated broth a mix or new stuff I'm still sick I can't think but you know then they add water to it and they just heat it up in the microwave and they eat it like that is soup that's not what broth is supposed to be broth is a foundation that you then add other flavors and layers too but I think that's why they add so much sodium is that people just try and use it as soup itself and that is not what it's supposed to be so anyway I just wanted to talk you see that back there it's getting ready so I've got to go ad the water to hold on all right so there we go you can see it's bubbling and it's come back and it smells absolutely divine you can smell the roasted vegetables you can smell you can smell the peppercorns you can smell the sharpness of the Worcestershire sauce and the apple cider vinegar you can even smell the different vegetables that carries the parsnips even get a set of some celery in there it's absolutely wonderful so now I'm doing to do is wait for this to boil bubble toil and trouble once again so let me put the top on and he'll get to cooking and we'll be back okay so I added a little more water that measuring cup that I just put in there that's eight cups I've added another four and i'll add another four and i'll just keep adding and topping this off the goal here is to get at least I'm trying to get at least three or four quarts of bone broth out of this the whole idea behind the paleo trend of with bone broth is that you drink a cup of it every day because you want the collagen you want a protein and you want all the other great little vitamins and minerals that have seeped into the bone broth through the cooking process and so you know i'm i'm gonna have to do this again the first thing I knew I need to get crock pot and I'm I've been sourcing a quart crock pots because I need to try and get a lot of bone broth when you go to this much effort yet you want to get as much as you can now honestly if I had a crock-pot this would be a lot simpler all you would do is just roast the vegetables like I showed you and you put in a crock-pot and you let it cook overnight 24 hours up to 48 hours even and that would be your bone broth and you'd be done but because I don't have it I have to do this and because I know a lot of I know a lot of men out there who want to try and be healthy but they don't have a crock pot either so we're in the same boat so that's why I'm showing you how to do this and but pot would make it a lot easier but until then we're doing a stove top so it's a it's going now it's going to get up to the boil I'm going to just keep doing that process of adding water let it reduce adding water let it reduce adding water let it reduce because every time you reduce it you're concentrating the flavor and so that's what I want I want some really really delicious nutrient filled broth by the time we're done with this at about midnight tonight so I'm going to check on this and then I will check back in later okay so this stuff is finally done and let me show you what I did and try and explain it as I go along because basically what I did was like I said I reduced it down just to make it easier for me to strain it and then I have put it in jars so let me show you what that looks like okay so there is the bone broth you can see all the jars of bone out that I have basically what i did was i first had to strain this stuff and I started that by taking out all of the vegetables look at that I mean you can see these vegetables are planes spent there is there is nothing left to these guys although technically you could still eat them a little bit of fat and stuff right there there's a little bit of meat in here you could beat that if you wanted to but the fat of course if you have a dog or a cat they would love all of this you just want to double make sure that there are no peppercorns although the peppercorns really are kind of soft at this point just make sure there no peppercorns in there and of course you want to make sure there are no bone shards because here the bones now the bones as you can see these bones are spent too I mean even the meat that was on there it is it has fallen off then your little bits when you plug off the meat a little celery and you'll you can just tell these bones they're pretty much done but when again it you can give these to your animals too but again just be careful like I would not give this kind of piece i would not give this to my dog is too small especially a big dog because they tend to not chew they just swallow their food you know things wolf it down and but yeah just looking around I mean these bones are just about done so you're going to see these bone in caps there they look like little little kneecaps that come off the ends of the bones so just be careful when you if you want to give these to your to your dog just be careful i would give them the actual vertebrae the bones themselves and not these little extra patella looking bits right there so yeah so these are all spent so let me close up the tongs basically what i did was i reduced it down like i said and then i put it into a clean pot and then i added water to fill it up to the line and filling it up to the line then I just started together to incorporate the broth after you this was after I strained it and then I used a funnel to help put the bone broth into the jars I was hoping to get several courts and I did as you can see the these are court mason jars here this is almost a court I think maybe it is a court with almost a court for sure and then these are spaghetti jars back here and then these are my coconut oil jars so I saved my jars and try to recycle them in the hopes of doing some canning and that types of thing that type of thing so yeah so as you can see you can see there's some fat saturated fat that's kind of ray the rising up here to the top it's late sorry brain is tired and the fat is rising to the top you see there's not a whole lot of fat I did not deaf at this so considering we started with olive oil and you know we have all this fat you can see that's left over there actually is not going to be a lot of fat in this bone broth but the fact that is there it's going to taste awesome so now what I'm doing you can see I have the tops off the tops are waiting I'm letting these cool here and and then they will once they're a little bit cooler then I'll put the tops on and I will put them in the fridge and I will put them in the freezer now you see these little jars here these again these are my coconut oil jars right here these are about two cups so um the reason why I did these is because I know when I'm cooking this is two cups so if I'm only doing a small amount of soup let's say for my daughter and me this is two cups and all I do is just I'll just pour that in and use it the courts then are of course a court each and i will use those when i'm making larger amounts of a dish like you know like a gumbo a soup an irish stew of course that's what my daughter really wants she wants shepherd's pie and she wants Irish stew so there you go so this of course you can throw all of this out the vegetables are done the bones you can give to your dog not the end caps and then just these are cooling off and then I will jar these let me show you what this looks like we just show you this there's an absolutely gorgeous color and you may notice some sediment after its had time to sit but this has been sitting here for oh no maybe 10 or 15 minutes and it's still gorgeous and it is done the tops are on the jars and they're ready to go in the fridge and the freezer now I swear this is not a difficult process it's just a long process and it's made a little bit longer because again I don't have a crock pot I'm doing this on the stove but it's really just roast the meat and vegetables boil that sucker for 24 hours strain it bottle it jar it and that's really all there is to it I swear again it just seems like a long process well it is a long process but it's just it's not hard you can see my guys right there on the counter see them gorgeous looking fabulous and and so some of these i will put in the fridge the mason jars the quart jars i think i'll go ahead and put those in the freezer i know they can go in the freezer now if you actually have the tools and the equipment to can do canning you should absolutely no do these in a proper canning method so that they can last a lot longer but i know this is going to go really quickly here and and then to is like okay well that's a lot of work for something that's only gonna last a week or maybe two weeks at the most but I i am i am i am comforted in the fact that i know exactly what's in it I know how it was prepared I know there's not too much salt I know that the ingredients are are good and I know most of all I know it's made with love and and so that really is one of the most important things for me so I am going to go because this video this whole entire video I'm sure is going to be 20 25 minutes but but I hope that it's helped you and you know if you make your own bone broth please leave a message down below so that I can hear how it happened how it went for you because you might have some tips that will help me and they'll help everybody else so all right long day I am ending this and I love you and I will see you tomorrow bye .
Video Description:
September 17, 2015: Two days in the making, here's my how-to for making bone broth on the stove (sans crock pot/slow cooker). Enjoy! ~ trish
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Periscope: @TrishCausey
