Bone Broth Recipe:
I want to give credit to Sally Fallon, author of Nourishing Traditions for this recipe.
Ingredients for one gallon of Broth:
2 pounds of Marrow Bones or Meaty Soup Shank Bones
2 pouunds of Knuckle or Oxtail
1 gallon of filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery sticks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
1 bunch parsley
Good Beef Broth must be made with several sorts of bones: knuckle bones and oxtail impart quantities of gelatin to the broth; marrow bones and meaty shank soup bones impart flavor and the particular nutrients of bone marrow; and meaty shank marrow bones add color and flavor.
Place the knuckle and marrow bones in a very large pot with vinegar and cover with water. Let stand for an hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the overn. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold filtered water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional filtered water, if necessary, to cover the bones; but the liquied should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 48 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn't even smell particularly good. But don't despair. After straining you will have a delicious and nourishing clear broth that form the basis for many other recipes.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for longh-term storage.
Note: The marrow may be removed from the bones and spread on ancient grain bread. Your dog will love the leftover meat and bones. The congealed fat can be used to make pemmican or put outside to feed the birds.
This recipe will quickly become a family favorite! It is so easy; it will quickly become your cook's favorite too!
Slice beef to desired thickness - usually thin bite size strips. Chop and cut all veggies to desired bite size pieces. Mix together the wine, soy sauce, ginger, garlic. Marinade sirloin in the mixed sauce for at least 30 minutes.
Heat 2 Tbl. sesame oil in wok. Add onions and stir fry until just translucent. Add remaining veggies and stir fry until al dente. Remove veggies from wok. Add additional 1 Tbl sesame oil. When oil is hot, add beef (not marinade). Add 2-3 Tbl cornstarch to marinade with an additional 3 Tbl cold water. Shake marinade well until cornstarch is thoroughly mixed. Stir-fry steak until rare done - still red in the center. Add back your stir-fried veggies and add your marinade with cornstarch. Cook until thick and bubbly. Do not overcook the beef. Serve immediately over rice or noodles of choice.
Chuck or Arm Roast
Super easy and always delicious!
Place Chuck or Arm Roast in a roasting pan. I sprinkle worcestershire sauce over the beef and sprinkle garlic powder over the beef. I add 1 large onion cut into wedges. I add 4-5 potatoes quartered or smaller if you like and several small carrots, or 3 large carrots, cut into chunks. I use one dark beer. You may use any liquid of your choice, but cover the roast at least an inch up the side of our 2" roasts. Make sure your roaster has a tight fitting lid. Place the roaster pan in the oven for 8-10 hours at 275 degrees. I never cook the roast over 300 degrees or less than 4-5 hours. I prefer to roast it all day long at the lower temperature. These roasts are always amazing and usually have leftovers that we will often use for quick fajita meat.
For leftover fajitas: I sauté the onions and peppers first - add my seasoning and add the beef last just to reheat the beef.
You will love this recipe and the leftovers!
Crock Pot Thai Beef Stew
2 tablespoons coconut oil, divided
3 pounds grassfed stewmeat, trimmed of fat
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 teaspoons peeled and minced fresh ginger
1 (13.5-ounce) can coconut milk
1/3 cup tomato paste
1/2 cup Thai red curry paste
2 teaspoons fresh lime juice
2 teaspoons sea salt
2 cups broccoli florets
2 cups sliced red and yellow bell peppers
fresh cilantro, for garnish
Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium high heat for 5 minutes.
Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
Add the tomato paste, curry paste, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.