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I currently have a cauldron of beef stock simmering away (for the second day) on the stove top. It's looking loooovely! Stock is SO good for gut health and general wellness and it's the very best when homemade. I've been researching where to find grass-fed beef bones, and finally found a farm where I picked up four packages on Wednesday morning! Hence the title … How to Make Beef Stock. Be prepared for a very exciting post. ;o)
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Gather whatever leftover veggies you may have saved up for stock and pop them into a large stock pot. A whole onion (including the washed skin, if you buy organic), celery (including the leafy tops), some coarsely chopped carrots, etc. We keep a bag in the freezer and add to it as we have opportunity. It all adds goodness. :)
Toss the beef bones in coconut oil and place them in a single layer on a cookie sheet lined with parchment paper. Roast them for at least one hour at 425* F. Add them to your ever-growing pot of stock ingredients. ;)
Next, add a good tablespoon of raw ACV. This helps to release the nutrients from the bones.
Add a healthy number of garlic cloves - garlic adds loads of flavor, of course, but it is amazing for the immune system as well - lots and lots of antioxidants.
Finally, add enough water to cover everything …
… and several bay leaves. Oh, and a few sprigs of fresh rosemary. If you don't have fresh, dried should do as well.
Simmer well for at least a couple days to make sure you get every last bit of nutrients and goodness from all the bones and veggies!
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And now for a few life pictures …
Garden produce.
My sweet nephew was helping … :o)
Is there anything prettier than that?
Avocados on the windowsill.
Sunshine on the school bookshelves.
The first pumpkins! :)
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Have a happy, happy weekend!!
