RECIPE: Bone Broth

Beef Bone Stock *from The Dirty Apron Cookbook

(Don't forget to learn the answer to our trivia question: "What region of BC does Blue Goose cattle come from?" for your chance to win a copy of "The Dirty Apron Cookbook" and some stewing beef from Hills Foods on Friday Nov 27th) Ingredients: 11 lbs Beef bones 3 Tbsp Vegetable oil 2 Onions, skin on, roughly chopped 3 Carrots, skin on, roughly chopped 3 Celery stalks, skin on, roughly chopped 1 Bulb garlic, cut in half 6 Sprigs Thyme 15 Whole Peppercorns 4 Tbsp Tomato Paste 28 C. Water Method:

• Preheat oven to 400F. Place the beef bones in a roasting pan and cook until lightly browned, 1 – 1½ hours. Set aside.
• Heat the vegetable oil in a large stockpot over medium-high heat. Add the onions, carrots, celery and garlic and sauté until caramelized, about 15 minutes.
• Stir in the thyme, peppercorns and tomato paste and cook for another 2 minutes.
• Add the beef bones and 26 cups of water and bring to a simmer.
• Place the roasting pan over high heat, add the remaining 2 cups of water, and using a wooden spoon, gently release all the caramelized juices and pieces of meat stuck to the bottom of the pan.
• Pour this liquid into the stockpot and simmer for 5 hours, skimming off any impurities that rise to the surface. *Chef’s note: gently simmer, never boil stocks at this point of the process, as boiling will make the stock go cloudy.
• Set a fine chinois over a clean saucepan and strain the stock through it. Discard any solids.
• Place the stockpot over high heat and cook the stock until reduced to 8 cups. Remove from the heat and allow the stock to cool.
• Once cool, will keep refrigerated in an airtight container for up to 5 days or frozen in small batches for up to 2 months.