Roasted Beef Bone Broth

roasted beef bone broth ad

It was the last week before school starts back.  I’d been helping my daughter with her children’s last minute needs, as she worked to get her classroom ready for Open House on Thursday and Kindergarteners on Friday.

Last week I put up 8 bushels of white acre peas, made 5 makings of my meatball recipe to freeze, painted and worked in my daughter’s house, marbleized her vanity top….which I will be posting about soon… and ordered her sink which came in 3 days! They install it tomorrow and we can’t wait!

In the midst of all this,  was a little discussion on a Facebook page about bone broth…and mainly about chicken feet bone broth. yikes. Some commented how unpleasant it sounded, but there’s lots of great nutritional value to be found in those little toes….Of course, you have to clean them and peel the skin off, so that leaves the feet clean and very nutritious addition to a pot of bone broth.

I’ve yet to have the pleasure of using chicken feet… ūüėČ

As all this was being discussed, I had to make room for all my peas in my little bitty freezer. I came across some beef bones I had used before and froze to use again, that were in my way.   I decided to make a new pot of Roasted Beef Bone Broth and that’s when someone asked for the recipe and I realized I had never actually posted it……I said all of that to say this: here you go. Roasted Beef Bone Broth.

Roasted Beef Bone Broth is so good and so nice to have on hand for a warm cup of broth and to use in all sorts of soups and sauces.

I found a butcher who was nice enough to help me with my bones. He cut them into about one inch pieces. I brought them home and placed them on a baking sheet.

beef bone broth tray

I  roasted beef bones for 45 minutes at 400*.

beef bone broth roasted

After roasting, remove the bones to a stock pot and the fat (tallow) will be rendered and  left in the pan.

tallow

Save it to cook with!

beef tallow

I had 2 pints of tallow.   The picture below shows one pint cooled, the other, still hot. I store it in my refrigerator and use it to cook with.

tallow hot and cold

Once the bones are roasted, add bones to a large stock pot.

beef bone broth full

Cover bones with water, Apple Cider Vinegar and Sea salt. Allow to stand about an hour. then proceed with recipe.

Bone Broth beef pot

Add celery, onion, carrots, garlic, pepper, egg shells (great calcium) and simmer very gently for 18-24 hours. Yes, you may cook over low heat in a crock pot.

bone broth beef veggies

Strain and cool. Remove fat on top. Ladle into jars to freeze (be sure to leave an inch for expansion in the freezer)  or into a container to store in fridge. It will keep about 2 weeks in fridge.

The next day, after it is completely cooled… this is what you want. This is the goody.

beef bone broth congealed

Congealed broth is full of collagen and tons of minerals needed by our bodies for optimal health. You can read my post on the benefits of bone broth here, which include reducing inflammation, symptoms of arthritis and reducing joint pain, not to mention,  promoting healthy hair, strong bones and nails. But one of the best reasons to include Bone Broth in your diet is its ability to heal a leaky gut which is the root cause of many autoimmune diseases.

If your broth doesn’t congeal quite to this degree, never fear. It still has great nutritional value that exceeds anything store bought.  Just remember….This is the goal. ūüôā

To serve,  season with salt, pepper and your favorite herbs or/and seasonings and enjoy a cup of broth.

bone broth cup

Or use bone broth to make soup…. French Onion Soup is awesome with bone broth. Use your bone broth for sauce or gravy or simply enjoy a cup.

Bone broth may be made with any bones or combination of bones. Here is more info on bone broth on my Easy to Make bone broth recipe.

beef bone broth easy to make

Enjoy!

 

Roasted Beef Bone Broth

Ingredients

  • Raw Beef Bones (5-10 pounds bones) or more:)
  • 2 -3 TBLS Organic Apple Cider Vinegar (I use Braggs)
  • 1 TBLS Sea Salt
  • 1 TBLS Peppercorns
  • 2 large onions coarsely chopped
  • 4 celery stalks coarsely chopped
  • 1 head of garlic, quartered
  • 1-2 cups chopped carrots
  • 2 Bay Leaves
  • Your choice of Seasoning salt, salt, pepper, spices, herbs

Instructions

  1. Place bones on a shallow roasting pan and roast for 45 minutes in a 400* oven.
  2. Remove pan of bones from oven.
  3. Using a slotted spoon, spoon bones into 6 quart Stock Pot. (Or your large stock pot)
  4. (The roasting pan will have a good amount tallow which you can pour up, once cooled, into jars to use for cooking.)
  5. Cover bones in 6 quart stock pot with water.
  6. Add onions, celery, garlic, carrots, bay leaves
  7. After simmering 4-5 hours I usually remove vegetables with a slotted spoon: carrots/celery/onion/bay leaves and continue to cook.
  8. Simmer bones, on the lowest heat, in broth 18-24 hours
  9. Allow to cool in pot. Add seasoning herbs now, to steep as it cools, if you like, or wait and season by the cup or recipe.
  10. Once cooled, strain through a sieve and pour into freezer containers or jars to freeze or refrigerate.
  11. Season with salt and pepper and/or seasoning salt or herbs
  12. Delicious by the cup... or use in soups, sauces, and gravies.
  13. Incorporating bone broth into your family's diet is beneficial for everyones health.
  14. **May be cooked in a slow cooker.
  15. **I turn my stove all the way down to the lowest temp, so that it is barely simmering. This is especially important at night. Rarely, do I add more water.
  16. **The bones may be cooled and either frozen until you are ready to make another batch or go ahead and start another batch with same bones and new vegetables. Bones are good until they are soft. You may add various other bones to this recipe: lamb, oxtail, pork etc.
  17. Enjoy.
http://joytomyheart.com/roasted-beef-bone-broth/

 

 

Easy to Make Bone Broth

Easy to Make Bone Broth

Easy to Make Bone Broth has become a favorite project of mine. I try to keep it on hand at all times….for so many reasons. Bone broth helps to ward off sicknesses and heals your leaky gut, which if you haven’t heard is the reason for many autoimmune disorders, including the Hashimoto’s Thyroiditis that I struggle with. ¬† Even if you don’t have an autoimmune disorder, it’s still a good idea to help keep your body healthy and strong and possibly even keep autoimmune disorders from happening. Did you know autoimmune disorders have become epidemic in our nation? Me, neither. It’s serious!

BONE BROTH keeps you BEAUTIFUL

There are 50 million other reasons why bone broth is so good for you. To begin with it keeps you beautiful…What? Oh yes…by helping you to sleep better, by giving you healthy, strong bones, hair and nails. Plus the added benefit of keeping your skin healthy and strong, so it doesn’t break down into a wrinkly mess. Some say it’s better than botox. I’ve noticed a major improvement in my fingernails, so I know it’s working. If your skin or hair is dry, ¬†I suggest you get a pot brewing right away! ¬† I’ll keep you posted on the wrinkles… ūüôā

BONE BROTH Cures what AILS YOU

I know, keeping you beautiful is a huge claim…but, it’s true! Not only that, it also has many other major benefits that make it worth the effort. ¬†Our grandmothers were right! Bone broth is good for what ails you, including colds and flu. It’s good to keep pot on the stove…or at least keep some on hand in the freezer…

START BY COLLECTING BONES           

To begin with, you’ll need lots of bones.¬†¬†The boney bones are the best. I started out buying chicken/turkey wings, backs and necks. I also save the carcass of any chicken I bake in my clay pot. I freeze them until I have enough to fill my stock pot. ¬†You can use any bones. I have tossed in a ham bone, roast beef bones, lamb chop bones, pigs feet bones (My Husband’s mother makes them for him…not me) soup bones, marrow bones, ox tail bones.

Whatever bones you have will work. Yes, you may mix the bones. Or not. Sometimes I do, sometimes I don’t. I keep a large freezer bag in the freezer and add bones, as I have them, until I have enough. ¬†Keep in mind you may also keep a bowl in the fridge of leftover vegetable scraps to add to the pot. The more, the better.

BONE BROTH IS GOOD FOR COOKING

Bone¬†broth is perfect to use in any recipe that calls for stock, broth (or wine). You can use it to cook vegetables, such as rice or peas and also to make your own soups. I use it to make white sauce and gravies, too. The only difference is you’ll be adding loads of nutritional value to the dish. ¬†It’s so much better than store bought.

Now it’s your turn to make your Bone Broth. ¬†Just throw it in the pot, turn it on low and forget about it…your house will smell divine. And you’ll be cooking up something that keeps you and your family healthy …..and looking good, too!

Enjoy a¬†warm cup of bone broth for breakfast, lunch and supper….and any time in between! Just season to taste.

Easy to Make Bone Broth

Ingredients

  • Lots of bones...chicken. hen, turkey, ham, beef
  • I use thighs, wings, necks, ox tails and beef marrow bones from the butcher. Leftover carcasses from whatever you have cooked. Freeze until you have enough for a pot.
  • 2 TBLS Apple Cider Vinegar
  • A large onion, quartered
  • 3-4 stalks celery
  • 5-6 cloves garlic
  • poultry seasonings or herbs of your choice (Optional) (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  • Sea Salt or Himalayan or Mediterranean salt
  • pepper

Instructions

  1. Fill a stock pot with assorted bones.
  2. Cover bones with water.
  3. Add vinegar. Allow to stand for one hour.
  4. Add vegetables
  5. S&P, Preferably sea salt
  6. Bring almost to a boil and then reduce heat to barely a simmer
  7. After 6-8 hours of cooking I spoon the vegetables out of broth and continue cooking without them. You may leave them in if you wish.
  8. Simmer 24-48 hours
  9. Strain
  10. Add herbs of choice. Any personal favorites or a combination of thyme, sage, rosemary will work.
  11. (I use 'Litehouse' freeze dried Poultry Seasoning, Herb Blend)
  12. Cool, stirring occasionally to infuse herbs
  13. Store overnight in refrigerator.
  14. Scrape fat from top of cold broth.
  15. It should be congealed or thick. Even if it's not, it is still good and nutritious!
  16. At this point I spoon into jars or freezer containers.
  17. I keep some in refriderator to use during the week and freeze any extra.
  18. Season each cup to your taste with salt, pepper and/or herbs
  19. You may use in any recipe that calls for stock or broth for added nutrition to your dish.
  20. *** This recipe is perfectly suited to cook in a crock pot/slow cooker***
  21. Enjoy
http://joytomyheart.com/easy-to-make-bone-broth/

 

The Health Benefits of Bone Broth

bone broth ad

If you are one of the few who has not heard about the health benefits of bone broth you need to stop what you’re doing and read this. I had no idea. I’ve always made my own stocks and soups from scratch, so saving my chicken carcasses was nothing new to me. I have a freezer full of bones at any given time, ready to make soup or stock for a sick child or a cold day. But lately there has been quite a buzz about the health benefits of simmering those bones for hours on end to allow all the goody to be released from the bones into the broth.

Bone Broth Recipe HERE

Every time one of the my kids come in the door, I offer them a cup of Bone Broth. They laugh. They’re expecting coffee. ¬†Once you read how good it is for your body, you’ll agree. There’s nothing like it. My granddaughters are all on board. Even my 2 year old, Kate, loves a cup of bone broth. They don’t know what it does for their little bodies, they only know it tastes delicious!

So what are the health benefits?

1. Bone Broth promotes healthy skin look by providing two amino acids, glycine and proline which are responsible for the fibrous structure of collagen (also known as gelatin).  Without these amino acids in our diet, our cellular structure eventually breaks down, leading to physical signs of aging. This gelatin (aka collagen) is one of the main benefits of bone broth, as you will see. Not only does the collagen provide these two important amino acids, it also also promotes deep sleep, which happens to be another benefit that will aid in a youthful appearance. Win-Win.

2. Bone Broth improves joint health and reduces inflammation.  Glucosamine in bone broth stimulates the growth of new collagen, repairs damaged joints and reduces pain and inflammation. Also, gelatin provides glycine, an amino acid that promotes healthy cartilage and promotes healing, reducing joint pain and symptoms of arthritis.

3. This gycine rich gelatin provides a¬†huge boost of minerals, including calcium, phosphorus, potassium and magnesium!¬†¬†Bone broth helps to prevent bone loss while building healthy hair, nails and skin.¬†BTW,¬†¬†I’m happy at how strong my fingernails have gotten….;)

4. Bone broth balances blood sugar and reduces levels of cortisol (stress hormone) and promoted deep sleep, which by the way, is when your body heals itself. ¬†It helps our immune system fight off infections including colds and flu. Plus it’s one of the first steps in healing a leaky gut which relieves chronic diseases, including autoimmune disorders.

5. One of the most important benefits is that it boosts glutathione, which is critical in our ability to ward off diseases caused by free radicals from toxins and stress. ¬†Glutathione is also the most critical and integral part of your detoxification system.¬†¬†It is glutathione that carries toxins into the bile and the stool — and out of your body. ¬†Add to this, Glycine which¬†helps your liver ¬†function more effectively‚Äď detoxifying and cleansing your body.

6. Bone broth¬†greatly enhances cellular health. By facilitating healing of the digestive tract, bone broth heals damaged cellular walls and heals a leaky gut. In fact, I’ve read ¬†a 3 day bone broth fast does wonders to promote gut health. The¬†autoimmune¬†problems many people suffer with is a direct result of a leaky gut.

This is not an exhaustive list. There are so many benefits I’ve only scratched the surface. But this is enough to convince me that one of the best things I can do for my health and the health of my loved ones is encourage the use of bone broth. ¬†Drinking it is wonderful, but don’t forget about using it in sauces, soups and stews. There are many ways to incorporate bone broth into your daily menu.

bone broth ad2

Cooking bone broth is very simple.¬†You’ll need bones. Lots of bones. They can be leftover bones from a hen or chicken or ham or roast, ox tail or turkey. ¬†Or a mixture thereof. Save up enough until you can fill a soup pot with them.¬†Most times¬†I buy boney pieces like turkey necks, backs, wings, ¬†ox tails, thighs…whatever has bones and is on sale….or not~ to add to the pot. The more bones, the more connective tissues, the better.

Friday, I simmered a couple of whole chickens. Once the chickens were done, I removed the meat from the bones and then put all the bones back into the pot. I also saved bones from a hen that had been roasted earlier this week.  So, I had one hen and 2 chicken carcasses in pot of water. I added a package of chicken necks for good measure.

You may also choose to roast ¬†your bones prior to simmering them on top of the stove for a richer broth. The hen I used had been roasted and it made for a richer more flavorful broth. Beef bones are especially good if roasted first. Simply place bones in a shallow roasting pan and roast at 400* for about 45 minutes. Once roasted, add bones to a large pot, cover with water and continue with recipe…

Add a splash (2 TBLS) of apple cider vinegar. This helps to leach the minerals out of the bones. Don’t worry. ¬†You will not taste the vinegar. ¬†Allow it to stand for an hour before cooking.

Add a large onion, several stalks of celery, 4-6 cloves of garlic, sea salt and some pepper. Leave vegetables in large chunks so you can easily remove them after it cooks awhile. Turn your stove on low and simmer all day, all night. I remove the vegetables after 8 hours but leave the bones. You don’t have to, ¬†but I prefer to remove them.

Simmer the bones (over the lowest heat) in the broth for from 24-48 hours.

Bring your pot of bones to a boil then reduce heat. I want to barely-barely simmer.  I cover my pot, leaving a slight crack for steam to escape. Some people keep a pot going all the time and continue to remove old bones and add fresh bones all week. I prefer to stop cooking after 24 hours. At this point I remove the bones.  Reserve the bones, though, because you can uses them over and over until they become too soft.  Just freeze them until next time.

Now,¬†¬†I like to add poultry seasonings. (I use ‘Litehouse’ freeze dried Poultry seasoning, Herb Blend) ¬†You may use the herbs of your choice or none at all. I add a couple tablespoons and stir them into the broth giving them time to steep, as it cools. It takes hours for it to cool. I stir the pot several times.

Once it is mostly cool,  I drain it through a colander.  With the broth drained and all bones removed, I strain it through a strainer. Then I allow the cool broth to get cold overnight in the refrigerator.

In the morning you should have a beautiful congealed broth/ gelatin. It may be a softly congeal or it may be thick. It depends on how many bones you used. Either way it’s¬†very healthy for you.

In the morning I scrape the fat off the top, place congealed gelatin (broth) in jars to store in fridge ( use within a couple weeks) or freeze them.  Make sure to leave at least an inch at the top of a glass canning jar for expansion, if  you are freezing.

Or keep a pot on your stove top to enjoy throughout the day. Salt and pepper each cup to your taste.

Bone broth is great to drink or you can use it in any recipe that calls for stock or broth.

You may also cook bone broth in a crock pot over low heat.

bone broth cup

For me, there’s¬†nothing better on a cold afternoon than to ladle a cup of warm broth from the stove and grab¬†my¬†favorite book. It’s great in the morning before breakfast and at night before bed…..and any time in between.

Just sayin’

 

The Health Benefits of Bone Broth

Ingredients

  • Lots of bones...chicken. hen, turkey, ham, beef
  • I use thighs, wings, necks, ox tails and beef marrow bones from the butcher. Leftover carcasses from whatever you have cooked. Freeze until you have enough for a pot.
  • 2 TBLS Apple Cider Vinegar
  • A large onion
  • 3-4 stalks celery
  • 5-6 cloves garlic
  • poultry seasonings or herbs of your choice (Optional) (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  • Sea Salt or Himalayan or Mediterranean salt
  • pepper

Instructions

  1. Cover bones with water.
  2. Add vinegar. Allow to stand for one hour.
  3. Add vegetables S&P
  4. Bring to a boil and then reduce heat to barely a simmer
  5. simmer 24-48 hours
  6. Strain
  7. Add herbs of choice
  8. Cool.
  9. Scrape fat from top of cooled broth.
  10. Season each cup to your taste with salt, pepper and/or herbs
  11. (I use 'Litehouse' freeze dried Poultry seasoning, Herb Blend)
  12. Enjoy
http://joytomyheart.com/the-health-benefits-of-bone-broth/

 

 

Pappa al Pomodoro aka Italian Bread Soup

Pappa al pomodoro12

Pappa al Pomodoro is the ultimate Italian comfort soup. It’s what makes Italian men and boys come home to mama. ¬†I was reading a novel a few weeks ago and the protagonist mentioned slipping into a cafe his first evening in Tuscany and being served this delightful soup that made him forget his troubles…

Ok. I could use some of that.

I’m making no promises, but for the moment, I confess getting lost in the delicious combination of basil and tomato sopping its way through my sourdough. ¬†From a girl who considers Campbell’s Cream of Tomato Soup one of my go-to comfort foods….let me just say…this stuff is the ultimate comfort.

papa al pomodoro3

Since I’ve been on a quest to find recipes for my sourdough obsession, this jumped off the page into my lap. I did some research and found it is also called Bread and Tomato Soup or Italian Bread Soup. It’s a very rustic peasant soup with loads of flavor. ¬†And it’s so easy to throw together for lunch. The great thing is, ¬†it uses leftover sourdough bread or any kind of hearty bread you have on hand.

papa al pomodoro2

Pappa al Pomodoro  is perfect made with fresh tomatoes or canned. The basil growing outside my kitchen has never been put to a better use.

papa al pomodoro1

So, while I can’t promise all your troubles will melt away, I can promise it will be a hearty, satisfying and deliciously comforting soup. ¬†And who knows, your troubles just might melt away.

Pappa al Pomodoro or Italian Bread Soup is the comfort of comfort soups. Enjoy!

Papa al Pomodoro aka Tomato and Bread Soup

Ingredients

  • 4 cups of chopped tomatoes, fresh or canned
  • 3 cloves of garlic minced
  • 1/2 cup torn basil leaves or 1 TBLS dried basil
  • 3 cups chicken stock
  • 1 cup beef broth
  • 1/2 tsp black pepper
  • 1 teaspoon salt
  • 1/4 cup olive oil, divided
  • 3-4 cups stale, day old, bread cubes
  • Garnish: Parmesan cheese

Instructions

  1. Saute minced garlic in 2 TBLS olive oil over medium heat, until fragrant, 1 minute.
  2. Add tomatoes, basil, salt and pepper. Simmer 5 minutes. Add broth, stock and bread cubes. Cook 10 minutes on low heat.
  3. Serve in bowls garnished with remaining olive oil and parmesan cheese
http://joytomyheart.com/papa-al-pomodoro-aka-italian-bread-soup/

Hearty Ham and Bean Soup

Hearty Ham and Bean Soupad

The great thing about serving ham for Sunday dinner is having a leftover ham bone! ¬†Ham bones make the best soups! ¬†And you can freeze a ham bone until you’re ready to make soup. Just wrap it up really tight with Saran and then tin foil…(write with a marker what it is and the date)…and put it in the freezer! ¬†You will be so glad you did on a day like today…dreary and raining. Then when you want to make soup, you’ll be ready. And this Hearty Ham and Bean Soup is the perfect comfort food on a cold and rainy day and so very satisfying. ¬†Buttery Sourdough Biscuits are made for this soup! And today it passed the taste test of Stella….along with lots of buttered biscuits! [Read more…]

Creamy Broccoli and Cheddar Cheese Soup

Creamy broccoli and cheddar cheese soup A1

Wondering what to cook for lunch? I have something delicious, nutritious and I’ll bet you have all the ingredients already… Creamy Broccoli and Cheddar Cheese Soup. Paired with crusty bread, makes for a perfect lunch. And it’s easy, too. [Read more…]

Savory Cream of Carrot Soup

savory cream of carrot soup1

I’ve been craving something lately, ¬†I just didn’t know what. My eyes have been bothering me, so when I saw this recipe for carrot soup …it just looked so good that I couldn’t let the weekend pass until I made Savory Cream of Carrot Soup. ¬†It is so very good, and the fact it’s delicious and good for my eyes…..well, it’s a win-win. And I had enough to freeze…. win-win-win. [Read more…]

Watermelon Gazpacho

watermelo gazpacho tall

The Fourth is right around the corner and while you’re planning your cookouts and getting your watermelons iced down for the big day‚ĶI thought I’d share a way to add an amazing little twist on your celebrating with¬†Watermelon Gazpacho.¬†It’s perfect for hot weather‚Ķespecially when you crank up the grill or head to the beach. [Read more…]

Sausage and Lentil Soup

sausage and lentil pot It’s cold again and today’s menu says “Sausage and Lentil Soup”‚Ķaka ” Carrabbas Sausage and Lentil Soup.” ¬†No need to go out in this weather to enjoy a steamy bowl of ¬†hearty Sausage and Lentil Soup. ¬†In an hour or so, ¬†you can have it homemade with enough to freeze or to enjoy for a day more. ¬†And it’s simple to make. [Read more…]

Crab Stew and Decorating Do-Over

My Crab Stew

They have forecasted a huge winter storm with snow for us this week! ¬†Wouldn’t that be great? I know if you live in the North you don’t understand the sheer joy and delight we southerners feel when the word snow is mentioned. ¬†We call off school for the slightest snow flurries. Yesterday, ¬†I woke up and decided that if it’s going to snow, I’m going to redecorate my house for Christmas and take pictures. It rarely snows in Middle Georgia so this was my chance to get a wonderful photo to use on next year’s Christmas cards! [Read more…]