Replying to Avatar Brisket

Making some Wagyu beef stock.

These are bones from 1/8 of a locally raised Wagyu cow I bought yesterday using Bitcoin. The fat layer is thick, I'm guessing from all the marrow.

It's been simmering 20hrs on the stove in water, salt and a cup of vinegar.

I'll remove the bones, strain and start evaporating most of the water out in a few hours.

Beef stock is the secret ingredient in almost every saucy dish I make. I store the concentrated stock in cubes in the freezer.
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Haza 10mo ago

This was my concentrated bone broth from a few weeks ago after we processed one of our steers (after bones were removed) . First time I've done it, and realised I need a much better stove/setup if attempting again. Bone broth turned out very good though!

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Brisket 10mo ago

Nice man. It's such a great way to use bones.

Yeah I'm lucky that my old gas stove has the perfect sized burner.

You've got a great pot although it looks like it might be aluminium. If it is, I wouldn't add the vinegar to the mix because it will react a little with the aluminium.