The Obligatory Bone Broth Post


Sigh. I’m going to be real honest here and tell you that I have made bone broth twice before, and both times, it was a complete failure.

All I hear from the Keto and Paleo communities is “bone broth this” and “bone broth that” and “it’s delicious” and “it’s so good for you.” After making two disgusting batches of it, to quote my father (who was a PhD professor with tenure and the mouth of a sailor), “I wouldn’t hit a dog in the ass with it.”

However, I succumbed to peer pressure and decided that third must be a charm. (Right? Please tell me I’m right.) I’ve looked up YouTube videos and read various recipes and I think I figured out where I went wrong. My first batch, I failed to cook the bones beforehand. I have a feeling this is a critical step, because my broth était pas bon and every video I watched and recipe I read, they insisted the bones should be cooked as the first step. My second failed batch was again done with my slow-cooker and I used bones and oxtail that I purchased at my local large grocery store. The bones were likely of questionable quality and definitely not grassfed. I did everything right, yet the finished broth smelled horrible. I refused to even try it. It was making me gag. I mixed some in with my dogs’ kibble, hoping that it was just my own personal aversion and I wouldn’t have to waste food, and THEY wouldn’t even eat it. Dogs will eat anything and they wouldn’t touch my bone broth!

So needless to say, I was not looking forward to what may come up when I cooked it this time around. But I figured, if I can make Coquilles St. Jacques, Bouillabaisse, and Boeuf Bourguignon, I can make beef stock. And if not, I’ll just have to smile and nod when someone mentions it to me again, all the while crying inside.

Third’s A Charm
The other day, I went to a local butcher and one of my purchases was hormone and preservative-free grassfed marrow bones. I cooked them in the oven for about 25 minutes at 350°, put them in a normal pot (not my slow cooker) that was filled boiling water and some spices, and I crossed my fingers, said a prayer to the bone broth gods, and hoped that the stars were aligned in my favor.


I used a few of the Puerto Rican spices I bought with fellow blogger Lee, because you can almost never go wrong with those. I also used two types of fancy schmancy salts: Himalayan pink salt, and sea salt from France. Freshly ground pepper, minced garlic, and the required organic apple cider vinegar to help leach the marrow from the bones. I used a quarter cup of the vinegar, I hope it wasn’t too much. 😬


I was afraid to leave the pot on the stove boiling all night. I want to sell my house, not burn it down. So I decided that once it was at a nice boil, I’d turn it to low, leave the lid on, and let it simmer. Now I’m headed off to bed. I’ll finish this post in the morning!


Now it’s morning! After my usual morning routine, I remembered the bone broth on the stove (whoops!) and everything seemed fine. So I turned up the heat and let it boil. I’ll check back in a few hours and update again. Below is a pic of what my bone broth looked like this morning. (That’s the minced garlic floating on the top).


While letting my bone broth boil, I came across a few recipes that suggested adding vegetables and/or eggs to the broth. Huh. Whodathunkit.

Looking in my refrigerator, I found that I had carrots, a red onion, Brussels sprouts, grape tomatoes, cauliflower, cabbage, green beans, strawberries, spinach, zucchini, bok choy, portobello mushroom caps, avocado, and about a dozen fresh jalapeños. Wow. You would think I was a vegetarian or something. Also, I decided that I had better make a salad tomorrow. I dislike food waste when there are starving people in the world.

One recipe proclaimed that bok choy and egg were the best way to make the soup hearty and delicious. And who am I to argue when my previous bone broths were the stuff of which nightmares are made.

Following the recipe (click here to read the original recipe), I chopped up 615 grams of bok choy, let them cook at a simmer while I ran errands, and when I came home, added a dozen eggs, first whipping them in a bowl with a fork, then pouring them in and stirring.



And the result… EUREKA!

Write this down, folks! Today, 26 April 2016, I made the most delicious batch of bone broth soup! It was a mouthgasm! Okay, okay, it needed more salt and pepper and I think tomorrow I’ll chop up some of that red onion and perhaps even a touch more garlic. But seriously. I’m so happy! I just finished a bowl for dinner. I may even add a little hot sauce to my next serving. And I was thinking that it could be made into a heartier stew with some additional grassfed stew beef, or even ground pork.

You definitely haven’t heard the last of my bone broth recipes! I’m going to be creative. Get ready.


It may not be pretty on the outside, but it has a heart of gold!


The Obligatory Bone Broth Post

2 thoughts on “The Obligatory Bone Broth Post

  1. I never heard of adding eggs to my bobe broth. Is that a thing?

    My tries usually taste decent, but don’t go gelid. Maybe I’m not using enough joint bone and cartilage. I use my slow cooker over four days. Maybe I’ll try the stove top for my next batch.


    1. I hadn’t heard of adding eggs to bone broth either until I ran across a recipe by a fella who is known as the Caveman Doctor. I linked his original recipe above. I think it tastes amazing with the eggs!


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