Beef Bone Broth Soup

from nytimes recipes.  Gluten-Free, Kosher.  This is a delicious way to increase calcium intake.

Ingredients:

  • 1 beefy bone or knuckle bone
  • 2 Tablespoon Olive Oil
  • 2 Tablespoons Tomato Paste
  • 1/4 cup of apple cider vinegar
  • 3 carrots
  • 3 celery stalks
  • 1 can (14.5oz) tomatoes (whole, peeled or diced)
  • 1 Garlic Head, excess wrapping removed, chop the top of the head off exposing the garlic pieces
  • 2 bay leaves
  • 1 bunch of fresh flat leaf parsley
  • 1/2 bunch fresh thyme
  • 1/4 oz of dried shitake mushrooms, of a handful of fresh
  • small handful of black peppercorns

Preheat Oven to 350 degrees

Place the beefy bone in a roasting pan, drizzle with olive oil and put 1 tablespoon of tomato paste on each side of the bone.  Roast the bone for 60 minutes, 90 minutes if frozen.

Place the bone in a soup pot, add apple cider vinegar and 6 quarts of water, bring to a boil, reduce to a simmer, and cook uncovered for 3 hours.

Add all the remaining ingredients, including the extra tomato paste if you don’t have a use for it.  Simmer uncovered for 3 more hours.  if your using a knucklebone, simmer for 9-12 hours.

Strain, refrigerate, and skim the fat off of the congealed soup.

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