Category: Carnivore

My friend John has been the recipient of some recent attempts at making pot roast in a variety of ways. I’ve also been shopping for him and picking up beef bone broth from a local outlet for regeneratively raised beef: forage.

But they’d been out of bone broth for a while and I’d tried making a batch for myself. It was very successful as I’ve documented here.

John texted me with a question and a picture of some bones he’d found. Would these work?

Somehow I knew what was coming.

So here I am, making more both broth.

This sequence follows the bones as they are blanched and roasted in my air fryer. I did have to split the bones into two batches to fit them all. I’m hoping that this will work when I do the pressure cooking as well. I guess I’ll find out!

I headed out to Safeway for the regular weekly coupon sale. This week, they had bone-in NY Strips on sale. I picked a couple of packs up in one section of their meat area. I then checked the place where they often keep more sale meat. When I looked back, they reloaded the first place I’d checked. I swapped for bigger packs!

That’s the first package. The steaks look good with nice marbling.

The second package looks just as good. I’d forgotten to make an image before I put Redmond’s Cherry Smoked Salt on them. The first batch got a different blend of their smoked salt.

Both packs will now dry-brine in my fridge for a few days. I’m fasting on Saturday, so it’ll be at least Sunday before any are eaten.

In the meantime, I’m having the cowboy ribeye I picked up the other day for dinner tonight.

Before cooking but after dry-brining.

After grilling indoors on my Ninja DG551, the steak looks a little charred. but it’s perfectly medium rare inside and quite delicious

Yes, my bone broth came out perfect, here’s proof…

You can see that it has gelled very well. It’s also a lovely clear color. The circle in the middle is the fat that cooled on the top of the broth at the top of the container. Naturally enough, I’ll be keeping in this cup of bone broth I’m heating.

And, as a final note on this, it tastes delicious, and…yes, I know what’s in it because I made it.

Yesterday, I cooked up my friend’s chuck roast in small pieces so it could be broken up quickly in a soup presentation for his spouse.

Today, I’m cooking up mine chuck more as a pot roast. Here’s what I started with.

This is the meat after dry brining it for several days in the fridge with plenty of salt.

This is the same meat after browning on all sides and edges in beef tallow. The dry brining has already done its job as the meat is coming apart along the fat seams.

I’ll cook it up in much less bone broth than my cook yesterday and without cutting the meat up. In addition, instead of the two hours the meat went for yesterday, I’ll be cooking only for seventy minutes.

I have another piece of equivalent size, and I’ll be deciding how to cook that up later.

The meat I cooked in my Instant Pot for two hours on high pressure came out perfect. I cooked it in the bone broth I made earlier. As you can see, the meat is still intact but falls apart with the touch of a fork. That’s exactly what I wanted.

It’s not too salty or spiced in any way. That’s also by design, as the person receiving this meat asked for it that way. They will add their salt and spices to taste. That doesn’t mean there wasn’t any salt added to this cook, just that it was minimal.

Interestingly, the bone broth I used to cook this in and recovered after the cook is now saltier than at the start. It retained the salt I added for cooking, but the meat did not. My bone broth is now perfectly seasoned for me.

I expect the bone broth to gel again as it has even more fats and collagen. I’ll keep it and give my friends the commercial bone broth I have, as they are used to it.

I won’t be buying any more bone broth for this home. From now on, I know what I want!

As I’ve noted, all of this bone broth and chuck roast talk was for a good purpose. I’m cooking it up for a friend who is working on improving the metabolic health of his family! Huzzah!

I’d dry brined some chuck roast in my fridge starting a couple of days ago. I then made some bone broth. It turned out better than I expected.

So now it’s time to cook it all up. I started by cubing the meat and browning it in my cast iron pan using the tallow I’d gotten from roasting the bones.

I didn’t get every side of the meat, but it’ll be fine. It smelled yummy while I was doing it. I had to remind myself that this batch isn’t for me.

I popped in to my Instant Pot with the bone broth I’d cooked earlier and set it off for a couple hours at high pressure. I’ll have more on this later when it completes its cycle!

I added a little extra salt and some white pepper. This isn’t for me, so it’s blander than I’d make it for myself. That’s by request though and just fine with me.