Newsletters with a new recipe each month
Cheryl's Bone Broth
We have had several customers swear by the positive impact of bone broth made from our grass fed grass finished Highland cattle. We would like to thank Cheryl for sharing her recipe.
3 to 4 pounds beef bones
2 carrots, roughly chopped (organic best)
3 stalks celery, roughly chopped (organic best)
2 onions, roughly chopped
5 to 6 parsley stems
1 spring fresh thyme
2 tablespoons of apple cider vinegar (be sure it has the mother in it - i.e. Bragg’s Organic Apple Cider Vinegar)
10 black peppercorns
1 teaspoon salt
Add all ingredients to a large crockpot, cover with water and cook on low for 36 hours. Strain the broth through a fine mesh colander. Discard the solids. Transfer the broth to multiple containers to speed up cooling - don’t freezer or refrigerate while hot. Allow broth to sit in fridge for a few hours until the fat rises to the top and hardens. Since you are using grass fed beef, then keep the fat and mix it in with the jiggly part of the broth. A properly prepared beef broth will look solid but jiggly when cold - think “meat Jell-O” That’s the gelatin from the collagen in the bones and you want it to be that way. That is the good stuff!!
I put one cup in each freezer zip lock bag and put in freezer. Drink on its own. Pour over roasts when cooking. Use in anything that calls for beef bouillon. Use half bone broth/half water when cooking rice. Sneak it in everywhere!!!
(This is from the Whole 30 Cookbook)