One of our customers who recently bought half of a cow generously shared a recipe for bone broth. She went to culinary school and commented that she’s “a throw it in the pot kinda gal; recipes aren’t my jam.”

We’re thankful that despite her intuitive cooking style, she passed along this recipe. A true believer in organics, she recommended using all organic ingredients if possible. 

• 4 pounds assorted beef bones
• 1-2 cans tomato paste
• 3 medium carrots, cut into 2-inch pieces
•  1 medium leek, cut into 2-inch pieces (helps to clarify the stock)
• 2 medium onions
• 1 head garlic, peeled
• 6 sprigs thyme
• 2 sprigs rosemary
• 4 celery stalks
• 1 bunch parsley
• 2 bay leaves
• 2 tablespoons black peppercorns
• 1 tablespoon salt
• 1 tablespoon cider vinegar
• Dried mushrooms (turkey tail, shiitake, maitake)

Take the bones and smear them with tomato paste. Add vegetables, fresh herbs (except parsley), and garlic and roast in a large shallow pan at 450 degrees for 30-40 minutes or until brown on top. The tomato paste helps to create a deeper, fuller, and richer flavor as well as helping to break down the connective tissue of the bones. 

Put roasted ingredients in a 6-quart stock pot and cover with fresh water. Then add apple cider vinegar, parsley, salt, peppercorns, and bay leaves. Bring to a simmer, not a hard boil. Keep an eye on the amount of water. The ingredients need to stay submerged, so you’ll likely add water as the broth simmers.

Simmer for 12-24 hours. Whatever time you choose, the rule of thumb is to stop adding additional water about 2 hours prior to your finish. The longer the stock simmers, the more goodness you’ll extract and the more flavorful it will be. 

Once it’s at a point where you’re happy with it salt and pepper to taste and then strain. It can be used right away or frozen for future use. 

Beeftastically yours,

Sonja

Image provided by: https://www.vecteezy.com/free-photos/beef-broth”>Beef Broth Stock photos by Vecteezy</a