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Grass-fed beef bone broth is one of the most nourishing foods you can enjoy every day.
YIELD: 7 quarts
PREP TIME: 25 minutes
COOKING TIME: 48 hours
5 to 7 pounds Beef Soup Bones
1 yellow onion, halved
1 carrot
4 stalks of celery
2 scallions
2 knobs of turmeric root, smashed
1 knob of ginger, smashed
½ cup dried shiitake mushrooms
1 jalapeno
1 bay leaf
½ cup of raw apple cider vinegar
1 tablespoon cumin seeds, toasted
1 tablespoon black peppercorns, toasted
Preheat the oven to 400F.
In a large pan, cover the bones with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes.
Drain the bones and tip them into a roasting tray. Add the onion halves. Roast until the bones are nicely browned, about 30 minutes.
Discard the fat from the roasting tray and add the bones and all the other ingredients to an 18 quart stock pot.
Fill the pot with cold water to cover the bones, about 16 quarts, and bring it to a boil.
Reduce to a simmer and cook for 48 hours.
Cool to room temperature, remove solidified fat, and strain.
Bone broth freezes well. I recommend quart size containers for easy future usage.
Isabelle Jackson Nunes is the Executive Chef at a Wellness Retreat in Woodside, California. Isabelle has 10+ years of culinary experience in various kitchens across Northern California and brings an ecological consciousness to her cooking and menu design. She is a passionate locavore, honoring the tenets of local, earth-centered, and sustainable cuisine. An avid supporter of CSA’s, Slow Food, she works with local Farmers and Ranchers to produce nutritionally dense, whole foods uncompromising in flavor. Driving innovation with local, seasonal and balanced menus that nourish the body and planet, Isabelle’s progressive approach to culinary art is spiritual and meant to be shared. Forging the connection between cooking and nature is the inspiration behind her recipes, encouraging anybody to use food as medicine and engaging all of your senses.