Thanks for reading this post, I'm so excited to visit with you!
After you've gleaned all the good information you need, visit our new blog platform at www.farmandhearth.com to read even more fascinating tidbits from the kitchen and the fields.
Friends and fellow foodies,
Here is a simple recipe for a) beef broth b) keeping your house warm and toasty on a cold winter night.
My friend Miz Carmen had a lot of bones leftover from her beef butchering, and since she had a lot of things going on at the time asked if I could cook some of them down into broth and split the proceeds with her. Let me tell you - nothing keeps the house warm like two 23-quart roasters and three small crockpots bubbling away for 12 - 24 hours!
Miz Carmen's Recipe for Basic Beef Broth
1. Brush bones and onions with olive oil.
2. Brown bones and meaty pieces (we included some soup bones), plus two onions at 400° for 20 min, until ‘browned’.
3. Put in crock pots. Add 1-2 T. salt to roaster, ½ to 1 c. shiraz (red wine) and 2 T. or so cider vinegar.
4. Top off with water.
5. Turn on 250° for 10-12 hours.
6. Remove bones, onions and meat. Set meat aside for other use.
(After picking out the large bones with tongs, I used a colander to scoop out the rest.)
7. Strain broth through cheesecloth (or 2 stacked mesh strainers) into pots and cool in ice bath.
8. If you put hot broth straight into the fridge, you’ll risk heating up your fridge to dangerous levels. So even if you’re going to wait overnight to defat it, still cool it off before fridging it!
(I didn't have any ice, but I used blue- ice blocks and cold water in the sink, to cool the broth down before refrigerating overnight.)
9. Remove fat. Pour through cheesecloth again to get small pieces.
10. Reheat broth to simmer.
11. Pour into jars.
12. Process 25 minutes at 10 pounds pressure.
Delicious, unseasoned home-made beef broth for your cooking pleasure!
A toast to warmth,
tweet us @_mrs_h
Follow us on Facebook!