USDA Certified Organic Grass Fed Beef
Item #: 1536
Meaty center-cut beef pipe bones, ours come from grass-fed and grass-finished cattle raised to organic standards in South Dakota and are the base for the perfect stock or that nutrient-rich bone broth that is so popular these days. Boil in water, simmer and enjoy.
Beef Stock Preparation: Preheat your oven to 450*F. Rinse 5 lbs. of bones under cold water and place into large roasting pan. Roast for 25-30 minutes until well browned, turning bones half way through roasting. Add 4 large chopped carrots, 4 stalks of chopped celery, 1 large chopped onion and 4-5 roughly chopped garlic cloves. Continue to roast for an additional 20-25 minutes or until vegetables are well browned. Remove bones and vegetables and place into a large stock pot. Deglaze roasting pan with red wine of choice or cold water. Add drippings from roasting pan, after deglazing, into stock pot with bones and vegetables. Cover bones completely with cold water. Add 1/2 a bunch of chopped parsley, 4 sprigs of fresh thyme, 2 bay leaves and 1/2 tablespoon of cracked pepper corns. Let simmer for 4-5 hours, occasionally skimming fat from top surface of stock. Strain stock of vegetables and bones; discard bones and vegetables when strained. Stock will last refrigerated for up to 4-5 days or can be frozen for up to 6 months.
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