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Beef Bone Broth/Stock

June 3, 2017

Our favorite thing right now is making our own beef bone broth. It has such healing properties and is so flavorful! We love it! Our favorite recipe to use is from Nourishing Traditions. I was introduced to this book by Ann Warren of Holy Cow Beef and have just truly enjoyed reading it!

Beef Stock

about 4 pounds beef marrow and knuckle bones

1 calves foot, cut into pieces (optional)

3 pounds meaty rib or neck bones

4 or more quarts cold filtered water

1/2 cup vinegar

3 onions, coarsely chopped

3 carrots, coarsely chopped

3 celery sticky, coarsely chopped

several sprigs of fresh thyme, tied together

1 teaspoon dried green peppercorns, crushed

1 bunch parsley

Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor.

Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out to the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum (**not really with grass-fed) will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.

You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn't even smell particularly good. But don't despair. After straining you will have a delicious and nourishing broth that forms the basis for many other recipes in this book.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. (**Keep this for cooking!!) Transfer to smaller containers and to the freezer for long-term storage.

**Not in the book

Beef Stroganoff

June 22, 2017

Okay, well, baseball season has officially gotten going and is quickly coming to an end! I have to say, I have loved my little baller this season (it's our first full season to play), but I would be lying if I said I was sad it is coming to a close! LOL I know, what an awful mom, but really, it has consumed our everything: time, energy, and easy-peasy lemon-squeezy restful Saturday afternoons. Actually, we have never really had much "down" time, but when we get super hectic, whether the middle of the summer or dead of winter, I want comfort food. Crazy, I know. So one of my ultimate comfort foods that I have been wanting to make is the recipe I am going to share with you today…stroganoff! I know, why anyone would need a recipe to open a box of Hamburger H…..Shut. Your. Mouth!? Put away that box because it is just as easy to make this from scratch as it is to bust out that pre-packaged stuff!

What you'll need:

black pepper

2 T. Mrs. Dash®™

2 T. paprika

2 t. cumin

3-5 pieces of bacon

2 lbs. grass-fed (Wilks Ranch) hamburger meat

8 oz. Baby Bella mushrooms, sliced

8 oz. Cream of Mushroom soup, whether it is homemade or from a can is up to you

12 oz. plain Greek yogurt

Start by cooking your bacon. You will want in in pieces later, so you can cut it up and cook it in pieces now, or cook it whole and crumble it once it cools. I like to cut it then cook it because it makes for easier snacking as I am cooking!

Once the bacon is crispy, set it aside, within easy snacking reach. You may want to cook extra bacon. In the pan you cooked your bacon in, cook down the mushrooms in the bacon rendering. Once they are sautéed, set them aside. Now brown the hamburger in the same pan with all of your spices. If there is any fat left from the bacon and mushrooms, leave it! Cook the meat in it to add flavor and just plain yumminess. 

 Once the hamburger has browned add in the mushrooms, what's left of your bacon, and the cream soup to your pan. You will want to turn your burner to its lowest heat setting now. Smooth all of the mixture together and let it simmer. Stir every 5-10 minutes for about 25-30 minutes, depending on your heat source. If your burner cooks hot, stir more frequently.

Last step! Turn off the burner and mix in 8-12 oz. of your favorite plain yogurt or sour cream. Serve it on a bed of your favorite egg noodles!