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Tuesday, January 7, 2014

Homemade Beef Broth



I've given you my recipe for Nourishing Chicken Broth and it's been a big hit!  As of this writing, it has received almost 5,000 views!

I love chicken broth and it's the kind of broth I make most often, but sometimes I want beef broth.  Sometimes I need beef broth.  It is the best broth to use in French onion soup, beef stew, and chili.  And just like chicken broth, beef broth is so nutritious!

According to Sally Fallon Morrel, in her book, Nourishing Traditions:
"Properly prepared, meat stocks are extremely nutritious, containing the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate.  Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium, and potassium, into the broth.  Dr. Francis Pottenger, author of the famous cat studies as well as articles on the benefits of gelatin in broth, taught that the stockpot was the most important piece of equipment to have in one's kitchen."
Gelatin aids digestion and is especially beneficial in treating intestinal issues, such as hyperacidity, colitis, and Crohn's disease.  It allows the body to more fully use complete proteins that are eaten.

I bought soup bones from a local farmer that raises Longhorn cattle--completely grass-fed--so I made a batch of this broth the other day.


Equipment Needed:
(Affiliate links, see below for disclosure.)


Instructions:
Beef broth has the best flavor if you roast the bones and meat pieces.  I placed mine in a shallow ceramic dish and broiled them on each side for 15 minutes.  After roasting, place the meat and bones in your stock pot or dutch oven.  Make sure to deglaze your roasting pan with some water.  If your pan is ceramic, or glass, be careful not to add cold water to a hot pan, it could crack.  Scrape up the browned bits from your roasting pan and then pour the deglazing water into your stock pot with the meat and bones.

Add about four quarts cold water.  Bring to a boil and skim off the foam, if any.

Add a whole onion and plenty of garlic cloves--no need to peel these, just make sure there are no stickers on your onion.  Add a bay leaf or two, some peppercorns, and quite a few stalks of celery.  I consider celery a bare minimum, it just adds such an awesome fragrance to broth.  So, if you don't have many of these ingredients on hand, don't worry, but do consider at least using celery.  If parsley is readily available to you, use some.  I did not have any for this batch.


Simmer for many hours.  You can simmer all day, or even overnight.  Don't salt the broth until after it's done simmering because some of the liquid will evaporate and it could be more salty than you intended.

When your broth is done simmering, strain it and pour it into jars or a large bowl.  It's ideal to use glass to store your broth.  I love my canning funnel for pouring broth and other items into mason jars.  It makes the job easier and fairly mess-free.  As with my recipe for chicken broth, I follow the recommendation that broth will keep in the refrigerator for three days, and longer if reboiled.  This recipe yielded two quarts for me.

Enjoy!

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