MAKING STOCK OR BONE BROTH Cuts to use: collagen-containing cuts like knuckle bones, bones with cartilage, neck bones, oxtail, shank or rib bones. Ingredients:
One, 5 pound bag of Clark Farms beef stock bones
One package: Clark Farms beef neck bone, shank or oxtail
One whole onion, skin on
One whole bulb of garlic
One ginger root -4 to 5 inch piece
2 tablespoons of Apple Cider Vinegar
Sea salt and fresh cracked pepper
Any amount of fresh vegetables-chopped celery, mushrooms, chopped greens, sprouts, chopped tomatoes, fresh garlic, fresh green onion or any vegetable preferred.
Directions:
Slice in half: one onion, one whole bulb of garlic, one whole ginger root (lengthwise). Leave skins on. Place on a lipped cookie sheet. Roast in the oven at 350 degrees Fahrenheit for 30 minutes.
Place bones in the bottom of a stock pot and cover with a minimum of 2 inches of water. Let sit for 15 minutes, then drain. Refill with water to at least 2 inches of coverage again and add about a tablespoon of apple cider vinegar.* Add your roasted onion, garlic and ginger root halves to the pot as well.
Bring to a rapid boil, then reduce heat and simmer for 4 hours. If using a crockpot, cook up to 12 hours. Bones that have been cooked once may be stored in the freezer and reused for a second batch. For more jelling, add one or two fresh bones for the second cook.
Strain cooked broth into a large bowl. Save the bones and reuse for a second batch.
Press the onion, garlic and ginger root through the strainer mesh into the large bowl of broth. This adds an additional depth of flavor.
Transfer mixture into freezable jars, being sure to leave enough room for the liquid to expand.
Reheat broth using low heat. Add additional vegetables at this point and heat until preferred vegetable doneness. Salt and pepper to taste. Veggies cooked al dente give the broth a fresh taste. Try adding fresh sage, rosemary, cilantro or parsley out of the garden for another flavor profile.
*Other acidic liquids like wine, lemon juice, and pickle juice can be used instead.