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basic beef stock 

hiya, friends!  How’s your Thursday going? 

Sooooo… Remember earlier this year when I told y’all about my jawbone up24

Yeahhhhh.  It’s disappeared. Like off the face of the Earth. 

And I’m obsessed. Completely obsessed with finding it. 

I know the day and the time that I lost it.  And since it was the day of the NCAA men’s’ hockey semi-final, I even know what I was wearing ( YAY PC!)

But I cannot find it. And it’s frustrating.  

Ugh. 

Anyhooooooooo….

After a very long conversation with my eldest son last night about the benefits of Bone broth , I’ve decided to share my basic beef broth recipe. 

It’s quite similar to my Chicken stock recipe, but there are a few more steps. 

Start by getting some beef bones from your butcher.  I usually ask for them and the cut them for me.  I get a mixture of marrow and knuckle.  And they are really  inexpensive! 

***( I usually have him cut my an inch thick marrow to give to my pup as well) 

basic beef broth 

2-3 pounds of assorted beef bones from your butcher 

( optional.. Tomato paste) 

1 large onion

1 large carrot

A few celery stalks 

Tomato 

Garlic cloves 

Handful of fresh parsley,,,  stems and leaves 

Bay leaf 

Healthy splash of Apple cider vinegar 

Preheat oven to 375

Place bones, a carrot,onion and celery on a baking sheet , toss with salt and pepper and of you desire, tomato paste 

  

Roast for an hour or two until the bones get some color..  Color equals flavor! 

Remove from oven and let cool completely. 

Add everything from the pan including drippings and anything you can scrape to a large Dutch oven 

Add a healthy splash of apple cider vinegar ( it helps extract the minerals from the bones) 

  

Add bay leaf, fat handful of parsley Chopped tomato, garlic cloves ( no need to peel) celery stalks and ice cold water to the top of the pan 

Bring to boil over medium heat, skim any foam and Reduce to simmer. 

And wait.  Like a long time .  I usually start mine early in the morning and let it cook allllll day long. 

At the end of the day, remove from heat, let cool and refrigerate overnight. 

In the morning, this will look pretty gross.  Don’t be discouraged.  It’s all part of the process 

 

All of the fat will have floated to the top and congealed. Gross. 

Using a slotted spoon, remove as much fat as possible ( a little bit is ok…. You will be straining it a second time.  Don’t stress) 

 

 Return to heat and once again…  Cook over low heat all day. 

Pour through strainer, into a bowl, this time discarding all bones and veggies 

Cool completely. 

 

  Finish by straining through a fine mesh strainer ( I strain it into a large Pyrex measuring cup because the pourer- thing makes life easy ) 

Pour into jars and enjoy ! ( it will also freeze beautifully for up to 6 months) 

  

It may seem like an awful lot of work, but the flavor that you develop is insanely good! Like great!   And these two jars are half of what I made.   I froze the other half. 

Let me know if you make this! 

Have you ever lost something and drove  yourself crazy trying to find it? 


**** bone marrow and dogs.   I’ve done a lot of research,  you can give a dog a fresh marrow bone, and trust me, he/ she will love you.   But the bone HAS to be raw.   Any sort of cooked bone dries out and can cause slivers and shards and hurt your pup. 

Some dogs may have GI issues if you have a bone woth a lot of marrow (  from what I’ve read) 

My pup seems to do ok with it. 

  

 My favorite little old lady 💞

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this one’s a keeper

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

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