I am cold. I mean down to my bones, teeth chattering cold. Having spent my entire life in the Mid-Atlantic region, this is nothing new. In fact, I should be used to it. However, I find the opposite to be true. The older I get, the less used to the cold I become. In order to endure the frigid temps of winter, I have had to amass a survival kit of sorts. Anchoring down this collection of cold weather necessities is my beloved roasted beef bone broth. Not only does it perfume my home with an insane aroma for a day or two, it is versatile and filling and actually does warm me to my bones. Rich in minerals (Calcium, Magnesium and Phosphorus), gelatin and collagen, bone broth can be great for helping to alleviate symptoms of GI disorders and even joint problems. It can be used to make soups, stews and sauces and in my favorite way (today), as a heat-giving elixir from the gods.
THRIVE in LIVITY!
- 4 lb beef marrow bones
- 2 lb of stew meat or neck bones
- 2 medium onions, quartered with skins on
- 4 medium carrots, cut in half, and the cut in half lengthwise
- 4 stalks of celery, cut in thirds
- 6 cloves of garlic, smashed with skins on
- 2 Bay Leaves
- 1 bunch of thyme or parsley
- 2 TBS black peppercorns
- 2 TBS pink peppercorns (optional)
- ½ C of apple cider vinegar
- 5 quarts of filtered water + ½ quart needed to deglaze the roasting pans
- Enough olive oil to coat the meat, onions and carrots
- Preheat oven to 400 degrees.
- Rub a thin layer of olive oil over all the bones, onions and carrots.
- Place in a roasting dish in one layer. (may need more than one roasting dish)
- Place uncovered into the oven and roast for 40 min, turning bones over halfway through.
- Put ½ quart of water to boil when there is 5 min remaining for bones to roast.
- Remove bones and veggies from the oven and let rest until they stop simmering.
- Remove all the contents of the roasting pan and place into stockpot.
- Drain any remaining fat into a separate container is desired.
- Pour boiling water into roasting pans to loosen any adhered meat, then loosen from pan using a spatula or spoon.
- Pour the contents of the roasting pan into the stock pot.
- Add the rest of the ingredients.
- Cover and bring to a boil.
- Reduce to a simmer for at least 24 hours.
- Once cooled to warm, strain stock through a wire mesh strainer with cheesecloth.
- Store the remaining liquid in desired containers.
Stock can keep in the refrigerator for up to 5 days and for up to 3 months in a freezer.
Once cooled, you can remove the fat cap and save for later or discard.