Soup Bones: Homemade Beef Stock

This recipe can also be made with chicken carcasses/bones.

Many of you have inquired on how to make bone broth with our grass fed finished soup bones and marrow bones.  And I thought it may be a great idea to post this recipe.  

This is the short version of how to make bone stock, even though the bones should simmer for 12 to 72 hours.

Here  are what you will need is a 2-4 lb. of grass fed and finished bones (soup, marrow, knuckles, neck), a stockpot, a stove or a crockpot, vinegar and water.  The acid from the vinegar helps to break down the bones and release the minerals.  The simmering brew will look repulsive with the chunks of fat and gelatin and will have an almost revolting smell… but don’t worry once the bones are removed and the broth is strained it will be delicious. 

Here’s how I make bone broth:
2-4 lb. soup bones (marrowbones, knuckles)
2 Tbsp white vinegar
2- 3 litres of water (the larger the pot the more water you can add
Parsley is added to the simmering broth for 10 minutes just before finishing 

Optional: 
1 onion, quartered
1 carrot cut in large chunks
1 celery cut in large chunks
3-4 sprigs oregano
3-4 sprigs thyme
1-2 cloves of garlic
10 peppercorns
2 tsp of Himalayan salt

The simplest way I found to make beef stock is to  
- Place the bones in a pot
- Roast bones in the oven, either on broil or at 450 degrees Fahrenheit for flavor and color
- Add a quartered onion, a carrot, cut in large chunks, and a celery stick ,cut in large chunks.  
- Add water to fill the pot 1 inch from the rim and cover the bones, 
- Bring to a boil and remove the "scum" from the top, and
- Simmer on low on the stovetop, at 200 to 220 degree Fahrenheit in an oven or in a crockpot for 12 to 72 hours, the longer the better.  


For more information on beef stock here are a few websites:
Winnipeg’s Richard Burr: Getting your Nutrients from Nutrient Dense Foods

Mark Sisson's: Cooking with Bones

Sarah Wilson has Sally Fallon’s beef stock recipe from Nourishing Traditions.  

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Chicken Cardamom Masala

  • Yield: serves 4
  • prep time: 30 mins
  • Cook time: 1 hour

Ingredients

  • ? cup plain full-fat yogurt (or coconut milk)
  • 2 tablespoons garam masala
  • 6 to 10 cardamom pods (lightly bruised)
  • 1 piece of cinnamon stick (1 inch long)
  • 2 teaspoons chili powder, or more to taste
  • 2 teaspoons fresh chopped ginger
  • 2 teaspoons salt
  • 1 chicken cut up, or 4 chicken thighs halved.
  • 1 teaspoon of powdered turmeric
  • 2 tablespoons of canola oil
  • 4 onions, chopped
  • 3 to 5 cloves of garlic. chopped
  • 4 to 6 tablespoons of cashews
  • 1 to 2 tablespoons of tomato paste or ketchup
  • ? cup of heavy cream (optional)
  • chopped herbs (cilantro) for garnish

Directions

  • In a large bowl, combine the yogurt, garam masala, cardamom, cinnamon stick, chili powder, ginger, and salt. Add the chicken, turning to coat. Let marinate for as long as you have time, refrigerate if more than an hour.
  • Using a rubber spatula, scrape off as much of the yogurt marinade from the chicken as possible; Save the marinade. pat the chicken dry using paper towels, and sprinkle it with the turmeric.
  • Heat the oil in a large pot over high heat. Add the chicken and cook, turning occasionally for 10 minutes, or until the skin in nicely brown. If you don't have a big enough pot, do it in 2 batches.
  • Remove the chicken, reduce the heat, and sauté the onions and garlic for 4 to 5 minutes, until starting to soften. Add the chicken, the saved marinade, cashews, and the tomato paste, cover. Cook for 25 to 30 minutes, untill the chicken is cooked through.
  • Stir in the cream(optional) and cook for 2 more minutes.
  • Garnish with cilantro

Variation

If you would like to make a thick sauce without adding a lot of calories, add another cup of yogurt along with the marinade and chicken.

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Braised Short Ribs

by The Smitten Kitchen  

  • Yield: Serves 4 to 6
  • Prep Time: 1 hour
  • Cooking Time: 3-4 hours 

Ingredients

  • 6 beef Short Ribs
  • 3 tbsp. fresh thyme leaves, and 4 whole sprigs thyme
  • 2 tbsp. cracked black pepper
  • butter for searing
  • 1 diced medium onion
  • 2 diced carrot
  • 2 diced celery
  • 2 bay leaves
  • 2 tbsp. balsamic vinegar
  • 1 ? cups Ruby port
  • 2 ? cups red wine
  • 6 cups beef stock
  • 4 sprigs flat-leaf parsley
  • salt & ground black pepper

Directions:

Once short ribs are at room temperature rub thyme and the cracked black pepper to coat the meat well. Cover, and refrigerate overnight.

Turn the oven to 275-300 degrees F.

Take the short ribs out of the refrigerator to come to room temperature and then season them generously on all sides with salt. Heat a large Dutch oven over medium heat. Add butter and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat and take your time. When the ribs are nicely browned, transfer them to a plate to rest.

Turn the heat down to medium or lower, and add the diced onion, carrot, and celery. Stir and scrape up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add thyme springs, bay leaves, balsamic vinegar, port, and red wine. Turn the heat up to high, and boil for a few minutes.

Add the stock and bring to a boil. Arrange ribs in the pot, lying flat in one layer.  The stock mixture should almost cover the ribs (you can add water to top it up). Arrange the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours to 4 hours.

To check the meat for doneness, pierce a short rib with a paring knife. When the meat is done, it will yield easily to a knife.

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F. Place the short ribs in the oven for 10 to 15 minutes to brown. You can also grill the short ribs on the barbecue.

Strain the broth into a saucepan, pressing down on the vegetables to extract all the juices. Skim the fat from the broth and taste for seasoning.

If you have leftovers, you can make a French dip. Take the meat off the bone. In a sauce pan, heat it up with a small amount of broth (so it doesn't dry out the meat). Place the meat into a baguette with grainy mustard and a slice of mozzarella and dip it into the heated broth.

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