This is the first recorded broth of many to come. After having made over 100 pots of broth over the last six years, and now that I have access to a wider range of collagen-rich ingredients, it seemed natural to record and share the various combinations that I intend to make.
The intuitive approach might have been to start with a traditional beef bone broth and then experiment from there. Since I only had bags of lamb and pork bones when this idea to blog came to me, I decided to go ahead and begin with the lamb bones. It turned out to be a relatively neutral-tasting base to start from.
Recipe
Total Weight: 7.2 lbs
- 2.6 lbs Lamb bones
- 3.5 lbs Beef tendons with bone
- 1.1 lbs Bison tendons
Base
- 1/4 cup Balsamic vinegar
- 6 tbsp Salt (rounded)
- enough Water to cover contents
- 30 hours Simmering
It was salted to preference after many trials — six rounded tablespoons. Cooked low and slow, just high enough for there to be some bubbles forming at first glance.
Results
Product
- 4.5 cups Tallow
- 5 servings Meat and tendons (to combine with meals)
- enough Broth for a 90-hour modified fast
Broth was delicious, as always. Surprisingly neutral taste with no noticeable hints of lamb. Will need to remake this after trying the pork and beef equivalents of this recipe.
Most solid bone broth tallow I have ever had (only starting skimming the top a couple of months ago).
Was not a big fan of the taste of the meat and tendons on their own. They paired well with starches – such as bread or potatoes – and honey, though.
