Oxtails, leg bones, chicken feet, oh my! This nutritious bone stock* is the perfect brew to make ahead and freeze for a restorative hot drink when the weather turns cold, or as a rich beef broth for soups and stews.
Is canned beef broth the same? No, the slow cooking of bone stock extracts essential minerals, calcium, phosphorus, magnesium, and potassium, in forms that your body can easily absorb. It is also rich in glycine and proline, amino acids not found in significant amounts in muscle meat. Proline and glycine are important for a healthy gut and digestion, muscle repair and growth, a balanced nervous system, and strong immune system. Bone stock is also rich in chondroitin sulphates and glucosamine for skeletal health.
A word of caution: this is a 24-hour commitment, but well worth the time.
Ingredients:
Olive oil to coat bottom of the baking pan
10-12 cups of water, or enough to cover the ingredients
3-4 pounds of oxtails, beef leg bones, chicken feet (about 1 pound each)
1 yellow onion, peeled and cut in half
1 carrot, peeled and cut in thirds
2 garlic cloves, smashed and peeled
2 tablespoons of Red Boat Fish Sauce
1 tablespoon of apple cider vinegar
Optional: 1 inch ginger, peeled; 1/4 pound shiitake mushrooms
Kosher or Celtic Salt to taste
Directions:
1. Put bones (can be frozen) in the baking pan and roast at 375 degrees F. for about 30-40 minutes, until bones look cooked through.
2. Fill a large stockpot with the water. Add the bones, onion, carrot, garlic, fish sauce, and vinegar to the pot. Stir and add water as needed to cover all the ingredients.
2. Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for 24 hours, or until the bones are soft. Check occasionally and add more water if needed to keep the bones and vegetables submerged.
3. Strain the broth through a fine mesh sieve (or cheesecloth-lined colander) to filter out the bones, vegetables, and any remaining scum. Season with salt to taste.
4. Divide the broth into glass jars. The broth will keep several days in the refrigerator, or up to six months in the freezer.
Makes about 12 cups of broth.
*recipe adapted from the nom nom paleo cookbook.
#paleo #bonebroth #beefstock #nomnompaleo
#restorative #healthygut
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| Broth Brewing |
Ingredients:
Olive oil to coat bottom of the baking pan
10-12 cups of water, or enough to cover the ingredients
3-4 pounds of oxtails, beef leg bones, chicken feet (about 1 pound each)
1 yellow onion, peeled and cut in half
1 carrot, peeled and cut in thirds
2 garlic cloves, smashed and peeled
2 tablespoons of Red Boat Fish Sauce
1 tablespoon of apple cider vinegar
Optional: 1 inch ginger, peeled; 1/4 pound shiitake mushrooms
Kosher or Celtic Salt to taste
Directions:
1. Put bones (can be frozen) in the baking pan and roast at 375 degrees F. for about 30-40 minutes, until bones look cooked through.
2. Fill a large stockpot with the water. Add the bones, onion, carrot, garlic, fish sauce, and vinegar to the pot. Stir and add water as needed to cover all the ingredients.
2. Cover and bring to a boil over high heat. Skim off the scum, and turn down the heat to maintain a low simmer. Cook, covered, for 24 hours, or until the bones are soft. Check occasionally and add more water if needed to keep the bones and vegetables submerged.
3. Strain the broth through a fine mesh sieve (or cheesecloth-lined colander) to filter out the bones, vegetables, and any remaining scum. Season with salt to taste.
Makes about 12 cups of broth.
*recipe adapted from the nom nom paleo cookbook.
#paleo #bonebroth #beefstock #nomnompaleo
#restorative #healthygut
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