It’s that time of year for comfort foods and healthy eating. Nourish your teeth and soul with these easy bone/vegan broth recipes:
Traditional Bone Broth Recipe
- 4 pounds of beef marrow, knuckle bones, bits of leftover beef, or 2 chicken feet
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold water
- 1/4 cup vinegar (apple cider is our favorite)
- 3 onions, coarsely chopped (or your bag of collected frozen onion parts)
- 3 carrots coarsely chopped (I omit this sometimes)
- 3 celery sticks, coarsely chopped (I omit this if I don’t have celery)
- Sea salt (optional)only after broth is completed, add 2-3 garlic cloves 2 hours before completion and parsley if desired.
- Place all of your bones that have meaty bits on them on a large cookie sheet (with sides) or roasting pan and brown in the oven at 350 degrees until well-browned (30-60 minutes usually).
- Meanwhile, throw all of your non-meaty marrow bones into a stockpot, add the water, vinegar and vegetables. Let sit while the other bones are browning.
- Add the browned bones to the pot, deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot. Add additional water if needed to cover the bones.
- Bring to a boil and remove the scum/foam that rises to the top. No need to remove the floating fat. Reduce heat, cover and simmer for at least 12 hours and as long as 72 hours. The longer you cook the stock, the more rich and flavorful it will be.
- After a 2-3 hours you will want to ‘rescue’ any of the meat you need for recipes or marrow that you’d like to eat. Using tongs find your marrow bones, pop out the marrow with a small knife and return the bone to the pot.
- After you simmer for 12-72 hours, strain to get a clear and tasty bone broth.
- Add 1 tsp of tumeric and ginger (optional)
- Remove the bones with a slotted spoon and/or tongs. Strain the stock into a large bowl, then ladle into wide mouth mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate.
Bone broth lasts up to 5 days in the refrigerator and up to 1 year in the freezer.
Other options to add flavor:
Red pepper flakes