Tags
Beef Knuckle Bones, Bone Broth, eco-fashionable food prep, Food on Fridays, Gluten-free, Homemaking, Southern Belle Recipes
Last week I attempted my first bone broth using neck bones. It was very unsuccessful and I boiled the bones from thursday night to monday day off and on. I even switched to a crock pot in desperation. 
The broth was delicious, but the bones never softened.
Today I’m trying knuckle bones on the advice of the HEB butcher.
Bake in the oven at 425 degrees for 40 minutes. Place into a large pan of water, add 1/4 c of apple cider vinegar, and simmer for 8 hours. I’m not sure I will be able to hang out till midnight, but I’m going to give it a shot.
The best part of this cooking adventure was to hear my husband say, “Making bone broth?…I feel like I’m married to a french chef”.
Trish Southard 
LOVE that line at the end! Julia Child was always making mistakes and learning from them–you ARE a French chef! I think I did read somewhere about the vinegar helping break it down…and my kids did an experiment soaking a chicken bone in vinegar, and it did indeed get floppy. I’ll bet that’s what helps. I don’t know how much, though, so trust the butcher. You’re going to be so healthy!!
I’ve run out of steam and will not be able to continue the boil for the night. The bones are not soft yet, but the broth is fantastic. I will begin boiling again tomorrow afternoon! Thank you for stopping by Ann!