Stocks made with bones contain nutrients that are key to healing, especially for individuals with gastrointestinal or bone problems. Freeze this stock in quart containers and use to make soups, risotto, for saucing and braising.
Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
- 20 Pounds bones from pasture-raised beef
- 3 gallons cold water
- 1 Cup tomato paste
- 4 Cups quartered onions
- 2 Cups celeriac, peeled and cut in chunks, or celery
- 2 Cups carrot, peeled and cut in chunks
- 1/2 Cup red or white wine
- 2 Tablespoons sea salt
- 3/4 Tablespoons whole black peppercorns
- 3 dried bay leaves, broken in two
Preheat oven to 425 degrees.
Place the bones on a sheet pan and roast until well browned, about an hour. Turn once during cooking.
Reserving the sheet pan with its fat, transfer the bones to a stock pot and add the water; bring to a simmer. Skim off any scum that rises to the surface.
Toss the vegetables in the fat from the roasting pan. Drain excess fat.
Reduce oven temperature to 400 degrees and roast the vegetables until browned, about 40 minutes. Stir in the tomato paste to coat vegetables; roast another 10 minutes. Transfer vegetables to a bowl and set aside. Deglaze the roasting pan with wine and add to the stock.
Simmer the stock for 4 hours. Add the roasted vegetables, salt, peppercorns and bay leaves. Return to a simmer and cook 2 to 8 hours longer.
Line a strainer with cheesecloth and strain stock into storage containers; refrigerate.
When stock is cold, remove the fat that has collected on top (use reserved fat for cooking, if desired). You can use immediately or freeze for up to 6 months.