Got Soup Bones? Try Roasted Bone Broth
With a few days of rainy, cool weather at hand, how about getting your Bruce Ranch Beef soup bones and roasting up some delicious bone broth that you can sip as a ‘feel good’ immune system booster or use in a delicious meal. Here is a recipe we like that is pretty simple and VERY tasty. Enjoy and let us know what you think of this recipe!
Originally from “Pure Beef, An Essential Guide to Artisan Meat,” By Lynne Curry
Ingredients:
2 lbs of Bruce Ranch Beef Soup Bones
2 Tablespoons vegetable oil or olive oil
1 Teaspoon salt
2 onions, chopped
3 larger carrots, chopped
2 celery stalks, chopped
1 heaping Tablespoon of tomato paste
1 head of garlic, outer papery skin removed and top 1/3 cut off to expose the cloves
1 teaspoon cracked black peppercorns
1 teaspoon fresh thyme or 1/4 teaspoon dried
2 Bay leaves
Preheat oven to 425 F
Rub the bones with oil and sprinkle them with salt. Arrange them in a single layer in a large metal roasting pan or rimmed baking sheet. Roast the bones for 30 minutes. Turn the bones and add onions, carrots, celery and the tomato paste to the pan. Continue roasting for 15 -20 minutes more. The bones will be dark brown on their ends, the vegetables will be browned and the tomato paste will be brick colored.
Use tongs to transfer the bones into your largest stock pot, at least 8 quarts, and scoop in the vegetables and tomato paste. Pour in 4 quarts cool water.
Discard any excess fat from the roast pan, if necessary, and add 1-2 cups of water. Use a wooden spoon or spatula to scrape up all of the browned bits off the roasting pan and add all of this liquid into the stockpot to cover the bones completely. Add the garlic, peppercorns, thyme and bay leaves.
Set the stockpot over medium high heat and bring it to a simmer. Use slotted spoon to skim any foam from the surface and discard it. Reduce the heat to low and simmer gently for at least 6 hours and up to 10+ hours. The liquid should look like it’s percolating with small bubbles rising to the surface. The longer it simmers, the more concentrated the flavors will be.
Next, strain the stock through a fine-meshed strainer into a 4 quart container. If using the stock immediately, leave undisturbed for about 10/15 min then defat it by ladling off and discarding any yellowish liquid from the surface.
Alternatively, if wanting to store your stock for future use, cool the pot of stock in a sinkful of cold water for 30 min. Then put it uncovered in the refrigerator to chill a few hours until the fat congeals into a thin layer on top. Use a spoon to lift off and discard the fat.
Once chilled the stock will be gelatinous and you may want to warm it to be pourable into 1-2 quart containers for storage in the refrigerator for up to a week or the freezer for up to 6 months.
