Second pot of bone broth soup

Mmm, so we LOVED our first pot of bone broth soup. I think I made eleven quarts, and put away about 6 talenti (pint-sized ice cream containers- we've collected these over the last few years and they're great for 2 servings of soup each. They're also BPA free and have screw on lids) jars of the beef broth.

After a week of eating beef broth, both hubby and I felt that we'd experienced some improvement in our health, generally, particularly in the feeling of inflammation. It is different for each of us, but we include joint aches, swelling, muscle soreness, and unexplained tiredness in the category of inflammation. This seemed like a good food for us, especially compared to other stuff we'd been eating. I really don't feel as great when I eat grains, and have been surprised lately by cutting most beans at how much I feel better without them.

So, I made our second pot of bone broth soup. The first time we left the 2" and larger bones on the stove for 3 days and I stopped it on the 4th day. On day 4 I let it cool and stored some in the freezer. We put the rest in a huge La Parfait jar in the fridge and I made it into a soup on day 6. This was so awesome & so easy. We added a bunch of homegrown squash, potatoes, onions and some greens.

Our second pot of bone broth was oxtail. I found these bones from a local farm and I cooked the bones for about 15 minutes on 350 degrees Fahrenheit and about 5 hours on 225 degrees. I put them all in the pot with about 10 quarts of water, then brought them to a boil and turned it down, letting them simmer for about a day, then turning it off and storing some, cooking the rest into a soup. We ate about 3/4 of the pot just as broth. It is so delicious. This time I made soup using local uncured sausage, onion, green bean, and squash. YUM! Again, so easy.

Still, my favorite way to eat our home made broth is a spoonful of sauerkraut, a spoonful of chili garlic sauce, and a tsp or so of sea salt. (until I am making our own, this is my favorite kraut.) I really like that Farmhouse culture doesn't use jars for their sauerkraut.