Dear Spoon Full Farm Family,
We have a confession to make.
We love beef bone broth. There we said it.
We love beef bone broth for many reasons: for its restorative properties and the way it makes our bodies feel so good inside, its delicious taste and its endless uses in recipes.
Beef bone broth can be used as the basis for soups and stews, as a cooking liquid for grains or legumes, or as a braising liquid for roasts. Season with salt, and it also makes a satisfying and nourishing drink on its own.
We love it so much so that we decided to dedicate a whole month to it and make February the month of bone broth.
Too much? We don’t think so.
We want to share our love for bone broth with you, so for all of February, you’ll be able to add on beef bones to your CSA share each week.
Add a bag of beef bones this week and kick-off February, the month of bone broth, by making your own robust, delicious and restorative bone broth in your own kitchen:
Ingredients:
~5 pounds beef bones
1 head of garlic, excess skins removed, top chopped off to expose the cloves
2 Tablespoons black peppercorns
Step 1
Heat oven to 450 degrees. Place bones onto a large baking sheet. Drizzle with olive, turning to coat all the bones in oil. Roast until deeply brown and caramelized, about 35 to 40 minutes.
Step 2
Put the roasted bones in a large (at least 6 quart) stockpot. Don’t waste the delicious crispy brown bits on the bottom of the pan; loosen the bits with a splash of water and a spatula, and add those to your stockpot with your bones. Add enough water to completely cover the bones (about 12 cups).
Step 3
Add the black peppercorns and head of garlic. Bring to a boil, then reduce to a very low simmer, uncovered, occasionally skimming foam and excess fat from the top using a ladle, for at least 8 but up to 24 hours on the stovetop. (Do not leave the stovetop on unattended, simply cool and continue simmering the next day). If necessary, add more water to ensure bones are fully submerged. Alternatively, you can cook the broth in a slow cooker on low for the same amount of time.
Step 4
Remove bones with either a slotted spoon or tongs. Pour broth through a fine-mesh strainer into a large heatproof bowl to cool. Once the broth has cooled, transfer to an airtight container and store in the refrigerator for up to 5 days or in a freezer-safe container for up to 6 months in the freezer.
Yours,
Spoon Full Farmers
