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This recipe takes minimal prep but lots of slow simmering time, which brings out the all the flavours and nutritional benefits of our organic, pasture-raised animals. This bone broth is a staple in the Pasture to Plate grill, as well as in our home kitchens. See below for variations.
2 lbs beef soup or marrow bones
2 lbs beef brisket bones
1 lb brisket or ribs
1/2 cup unpasteurized apple cider vinegar
Cold, filtered water
1 onion, unpeeled, quartered
1 leek (green parts reserved from another recipe work well)
1/2 celeriac, peeled and quartered (or 3 ribs celery, cut in half)
2 carrots, washed
4 cloves garlic
1 tsp black peppercorns
2 bay leaves
A handful of tomato skins reserved from another recipe, optional
1/2 inch dried cayenne pepper (or 1/4 tsp red pepper flakes), optional
Stems from one bunch parsley (some leaves are fine too, but the stems have the best flavour)
1) Place all the bones and ribs (if using) in a large pot. Cover with cold water. Add vinegar. Let stand 30 – 60 minutes. Drain and rinse with more cold water.
2) Add the brisket to the pot, along with the rinsed bones, and fill the stockpot with more fresh cold water, to within 2 inches of the top. Set on the back burner on medium low heat. Slowly bring to a gentle simmer (one bubble rising to the surface every 4-5 seconds).
3) Simmer this way for at least 12 hours. This can be done overnight (just check the water level before you go to sleep, and set the hood-fan on low to remove any steam.)
4) Take out the ribs/brisket and reserve for another purpose (perfect for soup). Bring the heat up to medium. Add the onion, celeriac or celery, carrots, garlic, peppercorns, bay leaves, parsley stems, and optional cayenne and tomato skins. Simmer for one hour.
5) Remove vegetables and bones with tongs and set aside. If using marrow bones, remove any floating pieces of marrow that haven’t dissolved. These soft tissues and cooked vegetables are delicious and full of nutrients, so feel free to snack on them as you continue making your broth.
6) Strain the hot broth through a fine sieve, cheese cloth, or straining bag. Season with salt to taste. Cool to room temperature, transfer to air-tight containers and refrigerate up to 1 week or freeze up to 12 months. Freezing in muffin tins creates small portions that can then be stored in a resealable bag and taken out as needed.
7) This broth is so versatile! The brisket or rib meat is perfect for adding right back in for a hearty soup. Broth can be used half and half with water to impart a robust flavour when cooking rice, quinoa or beans, Or, for a caffeine-free boost in the morning, heat a cup of broth to simmering and stir in one beaten egg for a healthy, hearty breakfast in a cup!
Chicken Bone Broth: Instead of the beef bones and meat, use 1 1/2 lbs chicken carcass/bones. Soak in vinegar and rinse. Simmer 1 hour, then add 1/2 a pasture raised chicken, or 4 chicken thighs, or 2 chicken legs. Simmer this stock only 3 or 4 hours before adding the vegetables (our chickens are young when harvested, so it takes much less time to extract their flavours and nutrients). Consider adding 1 tbsp corriander seeds and 1″ to 1 1/2″ piece of peeled ginger with the other aromatics.
Turkey Bone Broth: Prepare as for Chicken Bone Broth, using 1 1/2 to 2 lbs turkey carcass/bones, as well as 1 turkey drumstick or 2 turkey wings or 1 turkey thigh. Consider adding allspice berries or juniper and a tart apple with the other aromatics.
Lamb Bone Broth: Instead of beef bones, us lamb bones; instead of ribs or brisket, use 1 or 2 lamb shanks. Prepare the same way as for beef, removing the shanks and reserving the meat for another purpose. A small piece of cinnamon bark can be added to the aromatics.