Beef Broth

🖨️ Print post

The earliest recipes we have, from Samaria, are all for broth. Yes, bone broth made with bones, tendons, and cartilage! It may sound foreign to us now, but it’s time to rediscover this wise tradition. Listen to our podcast Rediscover Bone Broth with Sally Fallon Morell and watch the video of Sally demonstrating how to make this broth! Take Sally’s class on bone broths produced by the School of Traditional Skills.

Ingredients

• Enough Beef Bones to fill the bowl of a slow cooker about ¾ full
• 1 small jar Tomato Paste
• ½ cup Dry Red Wine
• ½ cup Brandy
• 2 Quarts Water – It’s essential to use water free from chlorine and fluoride.
• ¼ cup Red Wine or Apple Cider Vinegar – Broth needs a slight acidity for flavor.
• 1 Red Onion, halved
• 3-4 Bay Leaves
• 2-3 Sprigs Fresh Parsley
• 2 Tablespoons Peppercorns

Instructions

1. Preheat the oven to 400℉.
2. Lay the beef bones out flat on a baking sheet.
3. Brush the tops of the bones with an organic tomato paste.
4. Place the bones in the oven and brown for half an hour to an hour.
5. After removing the bones from the oven, place them in your crockpot.
6. Pour off the fat from your baking pan into a container and save it for frying eggs or potatoes.
7. Deglaze your baking sheet by adding ½ cup red wine and ½ cup brandy to the baking sheet and heat on the stovetop.
8. Scrape and loosen all the good stuff off the bottom of the pan.
9. Add the beautiful juice from the baking pan into the crockpot, being sure to get all the little bits.
10. Add 2 quarts of water, enough just to cover the bones with the water.
11. Add ¼ cup of vinegar.
12. Add one red onion cut in half.
13. Add fresh parsley to the pot.
14. Add two bay leaves to the pot.
15. Add peppercorns.
16. Set the crockpot on low, and allow it to cook overnight.
17. If there is any scum on your broth, use a skimmer to remove it.
18. Strain it through a fine mesh strainer.
19. Allow the beef broth to cool in the refrigerator.
20. Once your first broth has cooled in the refrigerator, a layer of fat will be on top. Save this for frying foods in the future.
21. Place your gelatinized beef broth into storage containers and place it in the freezer until needed.
22. You can use the beef bones, herbs, and onion to make a second batch of broth before discarding.

🖨️ Print post