October 27, 2009

Organic Beef Broth

Our son, Kwan got me into purchasing a quarter portion of grass-fed beef from a farm in Marin. We had to borrowed a friend's large cooler to bring all those beef home. I have never seen so much meat in my life! We have enough bones to make this wholesome broth that is nutritious and easy to prepare. If your only experience with soup involves opening a can, it's time to take this soup a little more seriously.
3 lbs beef bones
2 carrots, cut in chunks (unpeeled)
4 celery ribs, cut in chunks
1 large or 2 medium onions, quartered (unpeeled)
1 small yam, quartered (unpeeled)
4 bay leaves
3 cloves garlic
10 peppercorns
2 tsp. parsley
2 tsp. bouquet garni (thyme, rosemary, marjoram, oregano)
3-4 quarts water
2 tsp. olive oil
1. Heat oil in a large, heavy saucepan and brown bones to provide favor.  Add water, salt and bring to a boil. Skim off excess froth off the top and discard.
2. Add vegetables and rest of ingredients. Reduce heat to low and cover to boil slowly for about 4-5 hours.
3. Strain liquid with a fine sieve and use as soup base. Freeze the rest for later.
Note: To remove most of the fat, I would freeze it and gently remove the layer of fat on top. Broth can be kept in the refrigerator for up to 3 days or 4 months in the freezer.
Printable Recipe

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