For those of you in the Triangle, the Durham Farmers Market has a bison rancher selling bones at $1 a pound. Curious what bison broth would taste like, I tried 5 pounds. I followed the directions for chicken broth found in the Recipes Section, except I added ¼ cup apple cider vinegar instead of the usual 2T and I cooked it for 72 hours.
This soup cost about $20 to make, including the extra stewing beef, and it served us 12 times. Cost per meal is $1.67.
By the time the broth was done it was incredible. It is similar to beef broth and not too strong. The meat that was on the bones was delicious too, so I pulled it from the bone and saved it for the soup. As my Grandma would say, “you can’t go wrong” with this broth, so I am sure that almost any recipe would be fantastic. Here is the one I followed, with minor changes, from The Amercian Encyclopedia of Cooking (1953) :
12 cups of beef broth
2 T celtic sea salt
1 cup carrots
1 cup cabbage
1 sweet potato
2 fresh tomatoes
2 pounds of stewing beef (you don’t really need this, but I wanted some extra meat)
Fresh herbs of your choice (optional)
1 cup Irish Potatoes (optional – we didn’t use them because we generally avoid white poatatoes)
Any other veggies that you like. Next time I am going to try parsnips