This new family pack includes the ingredients needed to create a wonderful Beef Broth along with the recipe. For more information about what is in the Country Kitchen Family Pack, look under -Products – Beef.
Imagine, making the most healing substance for your body in your own kitchen!! Many studies confirm that broth (chicken, beef, lamb) heals your intestines, strengthens bones and joints, speeds recovery after illness and even gives the basis to emotional well being. Unlike bitter medicines, broth can be incorporated into delicious soups, stews and sauces. In fact, broth is the basis of all gourmet cuisines. “Without broth,” said Escoffier, “one can do nothing.” (Well, you should have listened to your grandmother all along!)
Many broth subsitutes contain MSG, which food manufacturers use to achieve the taste of meat in canned and dehydrated soups and in imitation sauces. MSG is toxic to the nervous system, but broth—rich in calcium—is protective. One of the most important things you can do to improve your health is to use real broth and avoid imitation foods.
About 4 pounds beef marrow and knuckle bones (Soup bone and Beef Shank)
(Save the bones from your roasts and steaks in the freezer and add them in as well. The more bones the merrier.)
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
1 bunch parsley
Place the bones in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees.
This last step is not really necessary but nice.
Throw everything together in a large pot and boil as long as you can stand it.
12 to 24 hrs minimum.
Sift out all the vegetable bits but make sure, you dig out the bone marrow and add back to the broth!!
We freeze the broth in small containers, ready to be used for making soups or gravy.
You can also freeze some in an ice cube tray to add extra flavor to a gravy.