Today I bought some beef soup bones to make bone broth and then I realized, that's a soup! As I was putting it all together, I went ahead and snapped some very bad photos with my phone. Sorry about that.
I use bone broth as a base for so many other soups and gravies as well as eating it by itself or over a bowl of rice. It's a great pick me up, especially when I have no appetite but need something in my belly.
I made the broth in a crock pot. First, I roasted three pounds of beef soup bones at 375 degrees for about an hour. Then threw them into the crock pot along with 3 TBS whole peppercorns, 3 or 4 sprigs of thyme, four stalks of celeriac along with the leaves (I got it from the garden but a couple of celery stalks would also work), 2 large chunked carrots, 1 halved onion, 3 cloves crushed garlic, 2 bay leaves and probably about 2 quarts of water. I put my crockpot on high for about 4-5 hours then reduced to low overnight for a total of about 15 hours, but the time is a loose guideline, just make sure you don't run out of liquid, just add water if it gets low. In the morning, I turned it off and let it cool, then strained it before dividing into pint freezer jars and freezing.
My plan is to make some beef gravy for poutine (I also picked up some cheese curds) and freeze the rest. Although, I really want to try canning it instead, I may try that with at least some of this broth. Fingers crossed I don't blow up my kitchen!
So, I pretty much went by the recipe I have except that I'm on the wagon, actually starting tonight, so I really can't have wine in the house right now. Yes, that really bugs me. About a cup of red wine can also be added if you aren't an alcoholic like me.
I'm not sure the next time I'll post a recipe since it was in the 90's today, not exactly soup weather, so there will probably be about a month gap until I really get going with this. Here's to soup weather, the sooner the better!
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