I love my life!
If you’ve been reading my blog the past few months, you know that I’m a huge fan of the book Deep Nutrition: Why Your Genes Need Traditional Foods by Dr. Cate and Luke Shanahan.
I liked it so much that the Shanahans came all the way to San Diego to hang out and show me how to make Brown Beef Stock.
The stock is loaded with glycosaminoglycans, which are phenomenal for healing and building up collagen. If you have aches and pains, you gotta prepare this recipe!
I had Luke send over a list of the ingredients, as well as the instructions. Check them out below and watch the step-by-step video we put together.
Let us know how yours turns out!
* grass fed soup bones and a joint bone (knee or other joint) w/ some meat on them (2-3 lbs)
* 2 12 oz. cans of tomato puree
* 1 small can tomato puree
* celery, 6 stalks
* onions, 2-3
* carrots, 5 medium-large
* fresh parsley
* bay leaves
* fresh thyme
* black peppercorns
* 2 or 3 cloves
* red wine, nothing labeled “cooking wine,” inexpensive but drinkable
* sea salt
* olive oil
* flour, 1 tbsp
* cold, filtered water, about 3 gal
Step 1) Lightly coat bones and meat trimmings with olive oil. Then rub tablespoon of tomato paste mixed with one tablespoon flour onto bones and roast alone in a large roasting pan for 30-40 mins at 400 f., or an hour at 350 f.
Step 2) Add lightly (olive) oiled mirepoix (rough cut onions, carrots, and celery) and continue roasting for another half hour (check color; caramelize, but don’t burn).
Step 4) Add the bones only to a large stock pot. Put the roasted vegetables aside and refrigerate. Add a cup of red wine, half a can of the tomato puree and enough cold water to cover bones plus one inch.
Step 5) Deglaze the hot roasting pan by pouring in some red wine or water to remove the nice caramelized drippings. (If you have the kind of pot you can put on the stovetop, you can get it a little hotter this way to aid deglazing.) Add this rich liquid (called “fond”) to the stock pot. That’s extra flavor!
Step 5) Heat stock at medium heat, stirring every few minutes and watching closely. Bring to a low, low simmer–but NEVER BOIL with the bones in the stock (as this extracts bitter proteins and clouds the finished stock).
Step 6) Low boil or steep at around 200 f. (just short of making boiling bubbles) for 12-24 hours, no more, no less. You can leave uncovered or partially covered. But never cover (as in seal, with no way for steam to escape) your stock when hot as doing so “sours” the stock. Every once in a while, use a slotted spoon to remove any scum that forms at the top of the liquid. That scum can make the stock bitter, so remove it every half an hour for the first few hours.
Step 7) For the last hour (or two) of low simmer, add those roasted veggies you put in the refrigerator. Throw the bay leaves and cloves in when you add the veggies. If your a fan of tomato (as I am), add another 12 ounce. can of tomato puree at this time if you’d like.
Step 8. For the last half an hour of the low simmer, toss in the fresh parsley (plenty, as in the full bunch) thyme (half as much as the parsley) and a flat tablespoon of peppercorns. (If you only have dry spices, you can steep them in the stock using one of those big tea balls, dangling it from the side of the pot by the chain a full hour before you take the stock off the heat.)
Step 9) Remove the dry herbs tea ball, if that’s what you used. Let the stock cool for a while on a cooling rack, until it’s cool enough to handle and strain. Strain through a fine wife mesh strainer into another big pot. (The bones are big and heavy, so you might want to remove those with big tongs or a solid slotted spoon before straining.) You can also use cheesecloth to strain, as Sean did so expertly when straining his chicken stock.
Step 10) Once the stock’s in the other pot, chill in an ice bath in the sink. Stir both the stock and the ice water to cool quickly. Once it’s at room temperature, put the stock into the refrigerator to chill.
Step 11) After it chills overnight, you’ll notice that the stock has formed a cap of fat on top. This can be as much as an inch thick. Remove this by cutting into quadrants with a knife and gently lifting it off of the gelatinous stock.
Step 12) If you like, reduce the stock by up to a half. Season with a little sea salt, but keep in mind that the more you further reduce, the saltier it will get–so under-season! You can always add more salt later. Now warm the stock for a couple minutes on the stove to make it easier to pour, and pour into little plastic or glass containers and store in the freezer for up to several months. I use painter’s tape to label the date of the stock, and the type of stock. Just remember to leave a little room to allow the freezing liquid to expand. Enjoy!