Beef Bone Broth

Beef Bone Broth – Kim Embry

1 Beef Bone per 1 Quart- defrosted
Bragg-Organic Sprinkle
Herbes De Provence
Hungarian Sweet Paprika
Real Salt
Filtered Cold Water

Roast bones in 275 to 300 degree oven. I use a stoneware pan with edges or a glass baking dish. You can season your bones with spices but do not use salt at the beginning step. I let them roast typically at least 3 to 4 hours usually on a weekend.

Once this is done, I transfer the bones to my soup pot filled with water. I add a bit of water to my baking dish and scrap the dish-adding all this into my soup pot. This has a lot of flavor so you don’t want to miss it. The amount of water is dependent upon how many beef bones you are using. 1 Beef bone get 1 quart of water. Turn the pot on medium high until it boils, then lower the heat to low and let it cook for 4 to 6 hours. You can do this overnight if you like. Some people skim off the top. I do not as I usually like a thicker broth. If you want a thin broth, then by all means skim away.

At about an hour from being completed you may add veggies (onion, carrot, celery, turnip, parsnip, leeks, bok choy, potatoes if allowed, etc.) Salt may be added with some restraint as too much salt can destroy the broth. Parsley and kale are wonderful in this soup.

If leeks are used make sure to wash them thoroughly. They tend to hold sans in hidden places. Be creative with your soup. I add canned tomatoes or some fresh tomato sauce. Sometimes broccoli, black beans and kale. I tend to put garlic in most everything. We are a pretty healthy family as a result. Cooking is about creating! Being an artist in your own kitchen!