Beef Stock

. 2 min read

Today is the first day of the Bone Broth Challenge. I’m giving away over $250 in prizes to the folks who eat the most broth this month.

To get you started off right, I thought I’d share my recipe for beef broth. Talk about nourishing! Chock full of minerals and healing gelatin, grass-fed beef broth not only heals the digestive tract, it’s also great for your skin and bones.

Bone broth is rich in collagen, which we need for strong teeth, bones, hair and fingernails. Instead of getting collagen injections in our lips, why not just eat more broth?

Think it’s too hot to eat beef broth in summer? How about making some refreshing chilled gazpacho soup?

Now go enter the Bone Broth Challenge! You could win a 12-quart Le Creuset stockpot or a Hamilton Beach crock pot.

Recipe Notes:

This recipe will work using beef, lamb or bison bones. Look for grass-fed.

Watch the Video

Beef Stock

Ingredients

Beef marrow, oxtail, and/or knuckle bones, from grass-fed animals (2 pounds)
Rib or neck bones, from grass-fed animals (1-2 pounds)
Filtered water (2-4 quarts)
Vinegar (1/4 cup)
Onions, white or yellow (1-2)
Carrots (2)
Celery stalks (3)
Optional: Parsley (1 bunch)

Equipment

[easyazon-link asin=”B000QRCM8A” locale=”us”]Stock pot[/easyazon-link] (enamel or stainless steel — not aluminum)
1 2-gallon [easyazon-link asin=”B0000DDVN7″ locale=”us”]glass jar[/easyazon-link] (I use the ones I make kombucha in)
[easyazon-link asin=”B0001BMXJO” locale=”us”]Slotted spoon[/easyazon-link] or [easyazon-link asin=”B000Q9YVMS” locale=”us”]tongs[/easyazon-link]
1 [easyazon-link asin=”B00004OCLX” locale=”us”]mesh strainer[/easyazon-link]
Optional: [easyazon-link asin=”B0000VLVBQ” locale=”us”]Cheesecloth[/easyazon-link]

Directions

1. Add the bones, to a stockpot or crock pot with vinegar and cover with water. (If you like, roast the bones ahead of time.)
2. Cut up the onions, carrots and celery roughly and add to the pot. Let stand for one hour.
3. Bring to a boil. Remove any scum with a spoon.
4. Simmer stock for at least 12 and as long as 72 hours. (I typically let beef broth simmer for 36-48 hours.)
5.  Just before finishing, finely chop the optional parsley, add it to the pot, and simmer another 10 minutes.
6. Remove bones with tongs or a slotted spoon.
7. Strain the stock into large glass bowl or glass jar.
8. Let cool in the refrigerator.
9. When chilled, remove the congealed fat that has risen to the top. (You can melt and strain and use as beef tallow).
10. Transfer to smaller containers and to the freezer for long-term storage.

Where to Find Broth Online

Don’t have time to make your own stock?

Click here to find sources of long-simmered broth in the Village Green Marketplace.


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