At this stage of life, I have little patience for food without personality, and Some has plenty of it. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. Bring it to the table with confidence and let everyone discover it for themselves.
Ingredients
Instructions
- Bone in beef shank center cut.
- Beef marrow bones.
- Beef chuck neck bone.
- Carrots.
- Celery.
- 1 onion quartered.
- 1 head of garlic.
- Bay leaves.
- Cinnamon stick.
- Ginger.
- Parsley.
- Salt and black pepper.
- For the bones I did one pack each as for the condiments you can use what ever suits you this what I chose, also I add lemon juice and turmeric when I heat what I’m going to drink.
- Rinse the bones and place in a big pot, fill with cold water let come to a boil. Once it starts forming the white scum remove that before adding the rest of the ingredients, bring to a boil cover and lower the heat.
- Cook for 3 hours on low. If using a pressure cooker 2 hours.
- Strain the broth in a large dish let cool before covering, place in the fridge overnight. Second day remove the fat top layer save in a jar you can use that for cooking.
- Keep the broth in an airtight jar in the fridge and enjoy.
- As for the meat on the bones save that for a soup and don’t forget the bone marrow it’s the best.
- I made a soup using the fat to sauté the vegetables and some of the broth once cooked I added the meat just to get heated.