Can I make bone broth with bones without marrow?
I bought some marrow bones from the butcher, roasted them, ate the delicious marrow. I then decided to make broth out of it. I've made broth many times with chicken carcasses, but not beef bones from which I have already eaten the marrow out of. Anyone have experience making broth from beef bones without the marrow?
Best Answer
What you're proposing is similar to 'remouillage' ('rewetting'; sometimes called 'second stock'). It's a stock made from bones that have already been used to make stock.
It may not be quite as flavorful as you'd get from your first stock, but in your case, you haven't made stock with it, so any water-soluble bits that haven't been removed would still be on/in the bones. And if the bones were roasted, they'll have extra flavor from the browning of the bits of flesh that can remain on the bones.
You'll also still get flavors from any vegetables you might use, so you can make a beef/vegetable stock. Bonus points if they're also things that might have been trash -- parsley stems, the ends of onions, that sad looking pepper that you found in the back of your fridge, etc. Growing up, my mom would keep a bag in the freezer of such things, and when she had a carcass, she'd toss it all in the pot and let simmer.**
This second stock can then be used in case where you might not want the full strength stock, but as you found, you can also reduce it to intensify the flavors (but if you do that, go light on the salt)
** She'd also make seafood stock from crab shells (including legs), or shrimp shells, tails and heads; her mother grew up in the Great Depression, and you learn to be frugal.
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Can you use any bones for bone broth?
You can make bone broth using bones from just about any animal \u2014 pork, beef, veal, turkey, lamb, bison, buffalo, venison, chicken, or fish. Marrow and connective tissues like feet, hooves, beaks, gizzards, or fins can also be used. Bone broth is made by boiling down animal bones and connective tissue.Do you remove marrow for bone broth?
However, a lot of people prefer the taste of marrow bones instead. On the flip side if you don't like marrow bones, try making bone broth with poultry bones or gelatin-rich bones like pig knuckles instead. Roast the Bones First: Yes, this takes extra work but it's worth it! The roasting produces a much richer flavor.What can I use instead of bone marrow?
Good thing it's easy and super affordable to make bone broth at home! If you've ever made chicken stock before, the process is almost exactly the same, the main difference being you just simmer your broth a lot longer. You can use bones from any animal, but the most common are chicken or beef.Best Bone Broth Recipe EVER (\u0026 Easiest!) + Bone Broth Benefits!!
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Answer 2
I'm afraid you won't have much flavor in a stock made from bones with no marrow.
Stock gets that delicious flavor not really from bones, but from the marrow and connective tissue on/inside the bones. Most beef marrow bones don't have a great deal of connective tissue on them, and you've already eaten the marrow, so there's just not much left to flavor a stock.
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