Heart Of The House

Beef Broth

Beef Broth

(Recipe from Jessica Prentice’s Full Moon Feast.  )

Ingredients

A few large beef soup bones, knuckle bones or marrow bones
1-2 tbs tallow or other fat
An oxtail, some short ribs, a couple of shanks or other meaty bones
Filtered water to cover
A tablespoon of white wine or other vinegar (I use apple cider or kombucha vinegar)

Method

  1. Put the bones in the Crock Pot.
  2. In skillet, heat the tallow over medium high heat.
  3. When the fat is hot, put the pieces of oxtail, short ribs or shanks into the skillet and brown on all sides.
  4. Turn down the hear and transfer the meaty bones to the Crock-Pot.
  5. Pour about 1 cup of filtered water into the hot skillet and scape up all the flavourful browned bits from the pan.  Pour that water into the Crock-Pot.
  6. Put enough water in the Crock-Pot to cover all the bones.  Add the vinegar.  Put lid on the Crock-Pot and put the heat on high.
  7. After the broth comes to a simmer, reduce the heat to low and cook for 36 to 72 hours.
  8. You may need to add a little water each day so the bones stay covered in water and don’t brown on top.
  9. Strain the broth into a bowl.  Pick the meat off the meaty bones and reserve for another use or any other beef soup.  You can also pull the meaty bones out of the broth earlier (after half a day or so of cooking), take the meat off, and then return the bones to the broth and keep cooking.  This way the meat will be tastier.
  10. Using a fat separator, pour the broth into 2 litres mason jars, with about 1/2 inch of fat on top of each (which helps to prevent the broth from spoiling by keeping out air).  If you leave at least 2 inches of air space in the top of the jars you can freeze the broth.

Note:  I take a similar approach to Jessica when making my broth.  I do not  add any vegetables, herbs or seasonings  to it.  Depending on how I will use the broth in a recipe, I will season it accordingly.  This recipe can easily be made using a stockpot.

Further reading:
Broth is Beautiful” by Sally Fallon (Weston A Price) describing the health benefits of traditionally made broth, including recipes for beef, chicken, and fish stock.

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