San Diego was our destination for Saturday and I finally made it to the Heart and Trotter butcher shop. This is a completely grass fed animal shop and they focus on using the whole animal.
I remember seeing them on Kickstarter a few years back and I wanted to pledge to help them and completely forgot! I am so happy that they made it!
The Butcher was in a small shopping center with tight parking. We lucked out and took the one available space! The asphalt was painted many colors, so if you see this, you’re in the right spot!
Once you enter, you’ll notice the names of the people who helped support the Kickstarter painted on the wall to the right. The whole area was really clean and everyone was incredibly helpful and nice. There is a fridge to the left that held the bones, trotters, lard, broth, etc. A bit ahead, there was a sausage/pork counter and in another room they had cuts of beef.
I was here for bones, so I went straight to the refrigerator. I grabbed beef bones(what I used for the recipe) and pork bones as well as a couple hot Italian sausages. We ate these sausages for lunch and they were SO good. Excellent quality!
I truly wish this place was closer to my house. Though, if they were close, I’d probably go poor. Fast.
Here’s the story about the broth!
Rating overall: 4
This recipe was incredibly easy to do. You basically take all your ingredients, and stick them in your pressure cooker. Set it to high pressure, for as long as your pressure cooker’s timer will allow, and boom! You’re done. My Instant Pot allowed me to cook for 2 hours. You could also do this in your slow cooker for around 24 hours.
I poured everything in jars and let it set for a couple of hours in the fridge. I wanted to remove the fat that was sitting at the top of the liquid. You can still see the oily substance at the top of the jars in my picture above (I took the pictures before I removed the fat).
I ended up with four and a half mason jars. I’ve been drinking it for breakfast and it’s pretty tasty. Next time I would like to roast the bones prior to putting it in my pressure cooker just for some extra flavor. There are also unlimited vegetable combinations you can try also.
Have you ever made bone broth? What kind of bones do you prefer to use?
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