So you’ve sourced some healthy bones, made the broth, and dutifully put it in jars to save for later use. Now what?
Of course you can sip it but here are some other ideas for cooking with the stuff. It is a wonderful way to add flavor and nutrients to any dish calling for liquid-soups, braises, sautees, stews, even smoothies (yeah, really-you can find bone broth smoothie recipes out there in internet land).
Anyway, here are a few recipes we’ve actually tried so you can make them with confidence. Hey, your farmers liked them! Plus they are all pretty quick and easy to make since we don’t exactly have tons of spare time around here. :)
The stuffing recipe might be a great option for those of you attempting to make a grain-free Thanksgiving. I’ve tried LOTS of stuffing recipes and this one was good. Enjoy, everyone!
GRAIN FREE STUFFING RECIPE with SAUSAGE
Serves: up to 8 if all the other holiday fixin’s are there, otherwise serves 4
1 loaf coconut bread or other grain-free loaf or your choice, cut into 3/4″ cubes
1 head cauliflower, chopped into small flowerettes
2 yellow onions, chopped
8 stalks celery, sliced thinly
1 lb. sausage, links or bulk. Sweet Italian or Breakfast seem to work best
1 cup bone broth (beef, chicken, turkey-whichever you have on hand, we usually use beef)
1/2 cup melted, unsalted butter or lard + 4 T. more
2 tsp. dried thyme
2 tsp. dried sage
1 tsp. sea salt, and more for sauteeing
1 tsp. white or black pepper
1 cup chopped pecans
1 cup dried fruit, diced (pears, apricots, apples, cranberries, etc)
Preheat your oven to 375 degrees.
Grease a large casserole dish, 9″ X 13″ approximately, with some flexibility for size variations.
Melt 2 T. butter or lard in a large skillet. Add the cauliflower and 1 tsp. sea salt. Saute over medium-low heat, stirring intermittently, for 20 minutes.
Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet. Add the chopped onions and celery and 1 tsp. sea salt. Saute over medium-low heat, stirring intermittently, for 20 minutes. If too much liquid evaporates, place a lid over the veggies to create steam
Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes. Remove the sausages, allowing them to cool slightly. Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.
Alternately, if you bought bulk sausage, not links, saute it in a heavy bottomed pan, breaking it up with a spatula, over medium heat. Cook until the pink center is just gone. It will continue to cook in the oven.
Add the sauteed onions and celery, too, to the mixing bowl.
Add the melted butter, bone broth, spices, salt and pepper.
Add the bread cubes and any optional ingredients.
Fold the ingredients together, somewhat lightly, but thoroughly.
Pour the stuffing into the prepared dish and bake in preheated oven until golden brown on top and heated through, about 30 minutes.
SLOW ROASTED BEEF SHOULDER with CARAMELIZED ROOT VEGGIES
2 to 3 lb. chuck roast
1 cup beef bone broth
⅓ cup maple syrup (optional)
⅓ cup balsamic vinegar
⅓ cup tamari or liquid aminos
3 garlic cloves, minced
1 onion, minced
Cooking fat such as butter, lard, tallow, etc
Sea salt and freshly ground black pepper
Ingredients for the caramelized vegetables:
4 carrots, sliced
2 sweet potatoes, peeled, and diced
3 parsnips, peeled, and sliced
1 red onion, quartered
2 garlic cloves, minced
3 tbsp. olive oil
2 tbsp. maple syrup or raw honey (optional)
Fresh thyme sprig
Sea salt and freshly ground black pepper
1. Preheat your oven to 350 F.
2. In a bowl, combine the beef stock, maple syrup, balsamic vinegar, tamari/aminos, garlic, and minced onion.
3. Season the meat with sea salt and freshly ground black pepper.
4. Melt some cooking fat in a Dutch oven or other large, oven-safe pot placed over a medium high heat.
5. Brown the meat on all side for 2 to 3 minutes per side, and pour the sauce on top.
6. Place in the oven and cook for 2 hours and 30 minutes.
7. In a bowl, combine all the ingredients for the vegetables and season to taste.
8. Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven for 30 to 40 minutes.
9. Serve the meat with the caramelized vegetables.
EGG DROP SOUP for ONE (or more…)
Shiitake mushrooms can be exchanged for regular sliced mushrooms or dried porcini mushrooms, or they can be omitted. Also you can use any other greens you like. To make soup for more than one, double, triple, quadruple the recipe as needed.
2 cups chicken bone broth or stock
5 dried shiitake mushrooms
1 teaspoon diced ginger
¼ sliced long red chilli or 1/8 teaspoon chilli powder
1 tablespoon fish sauce
½ tablespoon tamari or soy sauce
¼ teaspoon white or black pepper
1 bok choy/pak choy, leaves separated, washed and halved
1 tablespoon chopped chives or spring onions
Handful of fresh coriander/cilantro leaves
Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.
Once boiling, reduce to medium heat and add the chilli, fish sauce, tamari/soy sauce, pepper and bok choy. Cook over for a minute.
Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the fresh coriander or cilantro.