Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages. It is a traditional remedy across cultures for the sick and weak. A classic folk treatment for colds and flu, it has also been used historically for ailments that affect connective tissues such as the gastrointestinal tract, the joints, the skin, the lungs, the muscles and the blood. Broth has fallen out of favor in most households today, probably due to the increased pace of life that has reduced home cooking in general. Far from being old-fashioned, broth (or stock) continues to be a staple in professional and gourmet cuisine, due to its unsurpassed flavor and body. It serves as the base for many recipes including soup, sauces and gravy. Broth is a valuable food and a valuable medicine, much too valuable to be forgotten or discounted in our modern times with our busy ways and jaded attitudes. – Allison Siebecker
Throughout my healing journey broth and stock have played starring roles for everything from Fibromyalgia to the most severe stomach flu. It is humble, unassuming, and so easily dismissed, but it is a true healer. It took me a while not just to give credit to the benefits of broth, but to implement it as a mainstay in my daily life, but the process has been well worth it. Not only does it help to heal the body, but it soothes the rough patches of the healing process like die-off, stomach irritation, fatigue and inflammation. While chicken stock is considered the cream of the stock crop, it is beef stock that we prefer around here because it is easier for us to acquire great bones. We have made stock from everything from Yak (yes, yak!) to fish and even combined poultry and beef bones. Each family member has their favorite, but all stock can be wonderfully beautiful in flavor while it does it’s healing work.
“…if there’s one preparation that separates a great home cook’s from a good home cook’s food, it’s stock. Stock is the ingredient that most distinguishes restaurant cooking from home cooking.” -Michael Ruhlman
Here, then, is a proper yet relatively easy way to make a rich, delicious, and (most importantly) healing beef stock at home..
Beef Stock (makes about 1 quart) (informed by recipes by Ruhlman and Darina Allen)
6 cups (more-or-less) cold, filtered water, divided
2 pounds meaty beef bones (shin bones with meat attached are ideal) from a clean, non-industrial source
1/3 pound unpeeled yellow onions, roughly chopped
1/3 pound carrots, roughly chopped
1/3 pound celery, roughly chopped
5 cloves garlic, unpeeled
1 large fresh, ripe tomato, cut into wedges
1 teaspoon whole black peppercorns
2-3 whole cloves
1 bouquet garni of parsley stalks & leaves, fresh bay leaves and fresh thyme
Arrange the beef bones on a roasting pan or in a large cast iron skillet, allowing plenty of space between each (as you can see, I wasn’t able to find any bones with meat attached, so I rummaged around in the freezer and found an old tri-tip to add to the pan). Place the pan in a 400 degree oven and roast until nicely browned, about 45 minutes. Take care not to let the bones burn, or the stock will be bitter.
Remove the pan from the oven and scatter the chopped vegetables, garlic and peppercorns over and around the bones. Return the pan to the oven and roast until the vegetables are browned around the edges, about 20 minutes.
Transfer the roasted bones, vegetables, garlic and peppercorns to a clean stockpot or Dutch oven.
Pour the grease off from the roasting pan and deglaze with 1 cup of the water. Bring the water to a boil, then use a wood utensil to scrape up the fond (the brown bits) from the bottom of the pan. Pour the liquid over the bones and vegetables in the stock pot.
Add enough of the remaining water to cover the bones, then add the cloves and bouquet garni.
Bring the pot to a rapid boil, then lower the heat to a bare simmer. Skim and discard any foam that may be present on the surface.
Partially cover the pot and allow to simmer for 6-8 hours, skimming and adding water as necessary to keep the bone submerged.
Turn off the heat and allow the stock to cool in the pot for 30 minutes. Strain the stock through a cheesecloth-lined fine mesh strainer to ensure a clear and clean-tasting stock.
Store stock in the refrigerator and use with 3-4 days, or freeze for up to 6 months.