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
I know, you can barely see their faces in the video. My bad! The Ustream link below has a better angle.
If you’re following along from home, here’s what you’ll need:
The Main Ingredients * 2 chicken carcasses – I had Allyson the Assistant pick up a couple of organic rotisserie chickens from Whole Foods * clean water – of course! * some cheap white wine – we got the cheapest * a big ass pot
The Veggies * 4-5 medium carrots – peel ’em and cut ’em into 3-4 pieces each * 3 stalks of celery – also cut into 3-4 pieces * 2 onions – chop ’em (careful, they’ll make you cry)
The Spices * thyme * bay leaves * pepper corns * parsley * seal salt
It’s was simpler than I thought it would be. Here’s how it goes down.