Tuesday, March 15, 2011

Beef Broth

Beef bones 3 to 5 pounds, carrots, celery, onion, parsley, bay leaves, oregano, peppercorn, 1/2 cup water

Bake uncovered at 450 for 30 minutes, turn down to 350 bake an additional 30 minutes uncovered. Add enough water to the bottom of the baking dish to scrap up all the goodies on the bottom.

After done baking throw it all in a stockpot with 3 quarts of water, (enough to cover bones) bring to a boil, then turn down and simmer 5 to 8 hours uncovered. If broth drops below the bones add more water to cover bones.

Strain all into a clean pot or dish, cover and refrigerate overnight, skim off the fat then freeze in serving sizes you use the most. I froze mine in 1 cup and 4 cup servings, one batch made 12 cups frozen. Vacuum pack each serving or place in freezer bag.

Started my day off with a second cup of tea in bed with a good book, took myself out to breakfast, then on to meet daughter #1 at the photographer studio for Karsyn's 4 month old pictures, sooooo cute. Wondered around the shopping village with the girls and picked up a new hat for Karsyn. Summer will be here soon, little girls need lots of hats in the south. Then on to BJ's for a little stocking up. I realized I was really low on chocolate chips while baking yesterday, wanted to stock up on sugar (all kinds), rice, bullion cubes and oats none of which have good coupons this time of the year. Placed an order for more wheat berries today, the company has them on back order for 3 to 4 weeks, hummmm... that has never happened before, not sure what to think of that. Enjoyed a bowl of chicken noodle soup with the wheat noodle's I made yesterday for supper. I could not tell a difference in the taste. Yaaa, I am sure our colon's will thank me for the healthier choices we are making.

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