As with the other bone both recipes in my cookbook Roo’s Kitchen: Bone Broth Soups and Sourdough Sides, this one is inspired by the book Nourishing Traditions by Sally Fallon and Mary G. Enig. This recipe can be made with buffalo/bison, venison and lamb instead of beef. If you can get a butcher or local farmer to clean and cut up a calf’s foot, add it to your pot. This will increase the gelatin in your broth.
- 4 pounds of beef bones
- 3 pounds of meaty rib bones
- 3 Tablespoons vinegar
- 2 medium onions, chopped
- 3 medium carrots, chopped
- 3 ribs of celery, chopped
- 3 pieces kombu seaweed (optional)
- 1 bunch of thyme
- 1 teaspoon pepper corns
- 4 or more quarts water
- Half a bunch of fresh parsley
- Place the beef bones and parts and water in a large pot. Be sure the water covers all the bones.
- Add the vinegar and let sit at room temperature for one hour. The vinegar makes the water acidic and helps pull out the minerals from the bones.
- Bring to just below a boil stage and immediately turn down to a simmer. Skim off any scum that rises to the surface.
- Add the rest of the ingredients except the parsley and bring back up to a simmer.
- When you find the perfect setting on your stove to keep it at a constant simmer, make note of it for next time you make stock. Place lid on pot and simmer for a minimum of 8 hours and as long as 24 hours. I like to put mine on a portable burner or in a crockpot outside on my deck. The smells from the broth cooking can take over your house.
- Turn off the heat and add the fresh parsley.
- Let the mixture cool and then strain the liquid.
- Use the broth right away or place the broth in smaller containers and freeze. I put mine in left over yogurt containers or thick glass containers that are not prone to cracking when frozen.