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Aug 4, 2008 07:03 PM

Help, bland broth using marrow bones

I attempted to make a Vietnamese Pho using marrow bones. I initially brought the bones to a boil, discarded the water and rinsed the bones as the recipe required. Then I added fresh water and all the seasonings and simmered for about 10 hours. The broth barely had any flavor from the bones. What did I do wrong?

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  1. Take a couple of spoonfuls and taste it with a bit of salt and see what you have.
    If there is still no flavor all I can think of is that the bone to water ratio was too low.

    1 Reply
    1. re: steamer

      Steamer's advice sounds right to me--taste a small amount, hot & with salt! how much water/bones did you work with? also you can get more flavor out of any stock bones if you roast them first, although this can lead to a (perhaps) undesirable dark colored stock.

      some stocks/broths don't really sing until you complete the recipe. try making pho with your homemade stock and compare to a storebought stock. (freeze your stock if nec and make the soup later). you may notice that a very good flavor comes through with the homemade stock, which was too subtle to taste right away when you sampled it by itself.

    2. How many #'s of bones and how much water?

      3 Replies
      1. re: KTinNYC

        A little over 4 lbs of bones and 4 quarts of water. It reduced down to almost halve. I haven't salted it so I'll try that. The other thing about the broth is that when I refrigerated it, it wasn't very gelatinous which made me think I did something wrong or used the wrong bones. I can smell and taste a little of the anise and cinnamon I put in it but that is it.

        1. re: foodiefromfl

          Four pounds of bones for four pounds of water should be plenty. I've never heard of using marrow bones for pho before. People traditionally use oxtails. Here is a good recipe from CH poster Carb Lover.

          1. re: foodiefromfl

            Were these bare bones, just marrow, but not meat? I suspect cartilage, tendon, and other connective tissue are a better source of gelatin. I know skin, as on a pig or cow foot, is an excellent source. For flavor that comes from the maillard reaction you probably need some meat on the bones.

        2. Having been making copious amounts of broth/stock recently, I agree with the advice to add salt. I was pretty amazed at how much more intense the meat flavor was after I adjusted the salt in mine.

          1. My local Asian meat counter always has 5 lb. bags of beef bones, with lots of cartilage, marrow, and meat on each bone. These bags are a steal, at $1.00, and much better than scrawny supermarket bones.

            I add water only to the top level of bones in the stock pot, and the stock is always rich and gelatinous. No reduction needed unless it is going to become demi glace.

            And yes, I add salt to the broth, just enough to bring out the flavor, never oversalted like a commercial product.

            1 Reply
            1. re: jayt90

              Ditto for my Asian market.All of the above is spot on.One additional idea,my
              Vietnamese neighbor frequently pre- roasts the bones with a lot of connective
              tissue.About 45 minutes,at 300f on a flat open pan.About twice that long is what I do for meaty bones to make stock>glace.Along with salt seems to
              boost complexity and flavour.

            2. I am a little confused why you brought the boned to a boil and then dumped the water. It seems to me if you are missing flavor a bunch of it might be lost there. I've never made pho, so i'm not sure what you are shooting for, but i never discard the water from the first part of making beef stock.. that's where a majority of the flavor is. Unless you are unsure of the safety of your bones.. then roasting would be a good first step.

              3 Replies
              1. re: nothingman

                How much flavor do you think there was in that first boil? What would I taste if I sampled it? Probably not much. Skimming the scum might be better, but I suspect only marginally so. This is especially true if the bones are bare of meat and not roasted.

                1. re: nothingman

                  Blanching the bones is standard in Japan and China, it removes off tastes.

                  1. re: nothingman

                    It's called blanching, and is pretty much standard procedure for stock making all over the place, included the french kitchen. It removes off tastes, boils off blood, albumen and loose particles of proteins that would otherwise cloud up your stock later.
                    When making stock from veal shanks it's absolutely mandatory. If yo chose not to, prepare for an hour or two of intensive skimming.