Dharma Acupuncture announces winter solstice treatment special
December 22, 2017
Acupuncture for Pain Management, Acne, ADD & more in Nevada City, for Perfect Health & Optimum Life Balance
February 28, 2017
Happy Chinese New Year!
February 5, 2019
Making Beef Stock
May 4, 2014
Beef Stock from Nourishing Traditions by Sally Fallon
About 4 lbs of marrow and knuckle bones
3 lbs meaty rib or neck bones
4 quarts (or more) of filtered water
1/2 cup of vinegar
3 onions coarsely chopped
3 carrots coarsely chopped
3 celery sticks coarsely chopped
several thyme sprigs tied together
1 tsp dried green peppercorns (crushed)
1 bunch of parsley
Having different types of bones is what makes the broth complex. knuckle bones give the important ingredient, gelatin; marrow bones impart flavor and nutrients, and rib and neck bones add color and flavor. Use a stainless steel stock pot as aluminum reacts with acids during the cooking process.
Place marrow and knuckle bones in pot with vinegar and then add water to cover the bones. Meanwhile put meaty bones in a roasting pan and brown in the oven at 350. When well browned add to pot with other bones, including fat from the bottom of the pan. If necessary put over the stove and add water to pull up coagulated juices and add to the pot. Add all the vegetables and add water to cover everything, but no higher than one inch from the pot's edge. Bring to a boil and skim off all of the foam scum that will come to the top. After skimming, turn turn to a simmer and add thyme and peppercorns. Simmer stock at least 12 hours, or as long as 72 hours. Before finishing bring stock to a boil and add parsley and simmer for 10 more minutes.
Remove bones with tongs, and if you have a dog you can give the bones to them. Strain mixture, I typically use cheesecloth to do this. Let cool down and then put into refrigerator to cool completely. Do not put plastic wrap to cover if the stock is the slightest bit warm as it can cause rancidity. The fat will rise and create a layer that will easily peel off. You can then use the stock to make your soup or freeze for later. This is also a base for gravies, a roux, or demi glace, making your kitchen competitive with those in France!