Sheesh, y’all. I got so excited about that Curried Cauliflower Sausage Soup I forgot to post this recipe for bone broth last week after I promised it to you.
In case you don’t already know, bone broth is deeply, deeply good for you. If you’re worried about calcium but aren’t eating dairy, then bone broth should be a part of your life at least twice a week. Basically, it contains all sorts of minerals and nutrients that are super beneficial. The gelatin that melts into the broth provides our bodies with building blocks for great skin, bones, joints, and connective tissue. Many people claim it aids in healing their digestive system. Here’s a great link to more info on bone broths.
For this version, I wanted beef broth and I knew just what to do with it, substituting this beef broth for the chicken broth in the recipe. The timing couldn’t have been better. Last week I came down with a moderately bad cold, and I had this nourishing soup to see me through it. Yummm…
2-3 lbs. beef soup bones
2 onions, quartered
1 carrot, halved lengthwise then chopped roughly
1 parsnip, halved lengthwise then chopped roughly
6 cloves garlic, peeled and smashed
1-2 Tbsp. olive or coconut oil
salt and pepper, to taste
4 quarts water
1/4 cup apple cider vinegar
1) Preheat oven to 450°F. Toss all vegetables (onions through garlic) in a large bowl with oil and S&P. Place bones and veggies on a baking sheet (you might want to cover it with tinfoil for easy clean-up). Roast in oven for 30 minutes.
2) When roasting is finished, place all ingredients from baking sheet into a 6 quart stock pot or slow cooker, cover with water, and put a lid on it. Add vinegar. Set heat to high until water boils, then reduce to low and simmer for a minimum of eight hours and up to 24.
3) Set a metal strainer over a large heatproof bowl or pot, and pour broth through it to catch the solids. Season broth with S&P. Allow broth to cool and place in jars. There will be a considerable amount of fat on the surface. I didn’t spoon this off because I wanted it, but you could do so if you wanted a more refined broth. Broth will keep in refrigerator for about a week and in the freezer for several months. Do not be shocked at its gelatinous state when you pour it out. That means you’re getting all the good stuff! It will thin out on re-heating. Use in all your favorite soup and stew recipes, or simply drink a cup of warmed broth.
Makes about 8 cups.
NOTES: I don’t mean to get all woo-woo here, but as I was dealing with the bones, I felt a reverence for the animal that provided them. Our culture is so divorced from what it actually means to be intimate with our food and its source. Just think about boneless, skinless chicken breasts and how we like to pick them up in a styrofoam package covered in plastic wrap. The meat we get is bloodless and the produce is clean and bug-free. These bones were so visceral and I felt truly grateful for the animal’s contribution to my health and well-being.