Author: Bob Harrison

Yes, my bone broth came out perfect, here’s proof…

You can see that it has gelled very well. It’s also a lovely clear color. The circle in the middle is the fat that cooled on the top of the broth at the top of the container. Naturally enough, I’ll be keeping in this cup of bone broth I’m heating.

And, as a final note on this, it tastes delicious, and…yes, I know what’s in it because I made it.

Yesterday, I cooked up my friend’s chuck roast in small pieces so it could be broken up quickly in a soup presentation for his spouse.

Today, I’m cooking up mine chuck more as a pot roast. Here’s what I started with.

This is the meat after dry brining it for several days in the fridge with plenty of salt.

This is the same meat after browning on all sides and edges in beef tallow. The dry brining has already done its job as the meat is coming apart along the fat seams.

I’ll cook it up in much less bone broth than my cook yesterday and without cutting the meat up. In addition, instead of the two hours the meat went for yesterday, I’ll be cooking only for seventy minutes.

I have another piece of equivalent size, and I’ll be deciding how to cook that up later.

The meat I cooked in my Instant Pot for two hours on high pressure came out perfect. I cooked it in the bone broth I made earlier. As you can see, the meat is still intact but falls apart with the touch of a fork. That’s exactly what I wanted.

It’s not too salty or spiced in any way. That’s also by design, as the person receiving this meat asked for it that way. They will add their salt and spices to taste. That doesn’t mean there wasn’t any salt added to this cook, just that it was minimal.

Interestingly, the bone broth I used to cook this in and recovered after the cook is now saltier than at the start. It retained the salt I added for cooking, but the meat did not. My bone broth is now perfectly seasoned for me.

I expect the bone broth to gel again as it has even more fats and collagen. I’ll keep it and give my friends the commercial bone broth I have, as they are used to it.

I won’t be buying any more bone broth for this home. From now on, I know what I want!

As I’ve noted, all of this bone broth and chuck roast talk was for a good purpose. I’m cooking it up for a friend who is working on improving the metabolic health of his family! Huzzah!

I’d dry brined some chuck roast in my fridge starting a couple of days ago. I then made some bone broth. It turned out better than I expected.

So now it’s time to cook it all up. I started by cubing the meat and browning it in my cast iron pan using the tallow I’d gotten from roasting the bones.

I didn’t get every side of the meat, but it’ll be fine. It smelled yummy while I was doing it. I had to remind myself that this batch isn’t for me.

I popped in to my Instant Pot with the bone broth I’d cooked earlier and set it off for a couple hours at high pressure. I’ll have more on this later when it completes its cycle!

I added a little extra salt and some white pepper. This isn’t for me, so it’s blander than I’d make it for myself. That’s by request though and just fine with me.

I WAS WRONG ABOUT THIS – SEE MY NEXT POST!

Okay, my bone broth isn’t quite what I wanted. It tastes fine, though more spice and salt might have been nice. But it didn’t gel.

What’s my plan?

Fortunately, I have a plan. I will be cooking a lot of chuck roast for a friend tomorrow. I’ll be using my bone broth as the base. I’ll also be saving the liquid, my bone broth, afterward, and maybe, just maybe, it’ll pick up some more collagen. It will pick up more beef flavor, that’s for sure.

All good for now! We’ll see how it goes tomorrow.

At the end of it all, here’s the bone broth. The color is lovely. It might need a bit more salt, but what doesn’t? I only had a wee sip while fasting, but it had a lovely, mild flavor. It’s not overly seasoned, as I’m not using much on anything. After cooling in the fridge, we’ll see if it gels. This was my first attempt, and I think I was more successful than not, though it didn’t gel perfectly. Ah well…according to the tips I can find, I either cooked too long or not long enough. Don’t you love the internet? In any case, it tastes yummy.