- 4 lbs. beef bones, grass fed if available, shins or marrow cross cut to fit your pan
- 2 Tablespoons Coconut oil, Grape-seed oil, or Olive oil
- 1 Tablespoon, ground Turmeric
- Cool tap water
- 1 large, yellow onion, cut in half horizontally, “around the waist”
- 1 head garlic, unpeeled, cut in half horizontally, “around the waist”
- 2 stalks celery
- 1 inch piece fresh ginger, peeled
- 3 Whole Cloves
- 2 fresh thyme sprigs
- 2 bay leaves
- 5 whole black peppercorns
- Preheat oven to 425°.
- In your 9x13 Bake & Roast Pan, spread oil of choice…coconut, grape-seed, or olive oil.
- Place lightly oiled crosscut marrow bones in roast pan and rub with Turmeric.
- Place Turmeric rubbed bones in preheated oven and roast until nicely browned on both sides.
- While bones are roasting, place onion halves cut side down onto 9x13 Bake & Roast Pan and bake at 400 degrees, until it achieves a nice caramelization.
- In 8 Quart Stock Pot, place the now browned bones, onion halves, garlic halves, celery, ginger, cloves, thyme sprigs, bay leaves, and peppercorns.
- Add cool water to within 2 inches of top of pan.
- Bring to boil.
- Cover and reduce heat to low.
- Cook low and steady, quiet bubble simmer for 24-28 hours.
- Strain the stock through a fine strainer.
- Cool now strained stock in an ice bath, stirring stock periodically, approximately 15-20 minutes.
- Broth can be used immediately, but if you prefer a broth with less fat, cover and place in refrigerator covered for several hours or overnight.
- Remove now congealed fat.
- Store refrigerated for up to 5 days or place in freezer safe containers.
Nutritional Information (1, 8 oz. serving)
Calories: <70, Total Fat: 4 grams, Total Carbohydrate <1 gram, Protien:6.4 grams
By: Sheila Reese