Beef Broth Bones
January 19, 2017 • 0 comments
Cara Demu's Grassfed Beef Bone Broth (aka Liquid Gold)
• 3-4 lbs of grassfed beef bones. Look for a mixture of bones that are meaty and bony bones that have knuckles and ligaments
• 1/4 to 1/2 cup of olive oil
• 1 large onion roughly chopped
• 3 stalks of celery roughly chopped
• 2 carrots, thinly sliced
• A handful of fresh thyme
• 1 bunch of parsley
• 2 TB spoons of whole peppercorn
• 3 bay leaves
1) You will need a large stock pot, at least 12 quarts. If the pot is bigger you can add more veggies.
2) "Sweating" the veggies before adding the bones imparts a nice flavor. Get the pot going with olive oil on medium heat and add the sliced onion. Allow the onion to cook soft and then add the veggies. It will take about 30 minutes for it all to cook soft.
3) Once the veggies are soft, add the bones and fill the pot with as much water as it will hold.
4) In the last hour of cooking, add the parsley, peppercorn and bay leaves.
5) After cooling, strain and discards all the solids.
6) Refrigerate ---it will last 7-10 in the fridge and forever if frozen.
Drink several cups daily for good health----more if dealing with a health issue.
Footnote: the simmer on the stock should be low and slow. You should only see one bubble or two come up to the surface at one time. That is very slow! If the stock simmers too at too high a heat, it will form MSG (monosodium glutamate) out of the glutamine. So instead of having a glutamine rich stock, you will have a ton of MSG which is toxic to your nervous system and will contribute to a sluggish liver. So keep the heat low.
Here is a video on the perfect simmer. She does it on chicken stock but the same applies to beef bone stock. www.the healthyhomeeconomist.com/video-the-perfect-simmer-on-your-stock
Cara Demu, RD, MPH