Tuesday, October 11, 2011

Beef Broth


  • Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
  • While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
  • When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
  • Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
  • Add 2 whole, peeled onions. (White, yellow, or red - your preference).
  • Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
  • Add 5 small, whole, peeled garlic cloves
  • Add 1/2 teaspoon of pepper
  • Let boil at hard boil for about 15 minutes, then turn down to simmer
  • Let Simmer for 2 - 3 hours
  • Remove from heat and strain through a colander or strainer, serve warm to the patient

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