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SMOKED ORGANIC BEEF BONE BROTH

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Smoked Organic Beef Bone Broth

by Chef Chad Stewart

It is a knowledge that everyone had known before, then it was forgotten, and now we are returning to our healing culinary base - nutritional and health benefits of bone broth.

Bone broth is a nutrient dense broth created from slowly boiling various animal bones with or without gristle. You can use almost any bones: chicken, beef, pork, fish, goat, turkey, elk, lamb or even buffalo bones will work. Add some simple and nutritious vegetables - onions, carrots, parsnip, celery, chopped garlic and parsley, and let the magic begin!

Whether you are feeling cold, fatigued, or just need some tasty immune boost, bone broth can help! It has always been a base for many traditional cuisines in different parts of the world and during different eras. It is believed that bone broth has many health benefits, promotes digestive health, enhances immune system, lessens bodily inflammation, etc., etc. Use it as a base for your soups, add to risottos, boil dumplings in it, freeze it till the time comes, or just serve it plain and hot with fresh croutons - the choice is yours. Just try, and you will be hooked!

Here are the easy-to-follow recipe for the Smoked Organic Beef Bone Broth by Chef Chad Stewart. Give it a try, I bet it will become one of your favourite recipes!

    INGREDIENTS:

    • 1-1.5 pound of organic grass fed beef shank
    • 2 fresh carrots, chopped
    • 4 small stocks of celery, chopped
    • 1 small onion, chopped
    • 1 small can of tomato paste
    • 1/2 cup of red wine
    • 8 cups of warm water
    • pepper corns, thyme

    INSTRUCTIONS:

    1. First smoke a beef shank. This one is certified organic Black Angus Beef from Clear Creek Farms.
    2. Smoke for about 3 hrs at 200 F. If you don't have a smoker you can roast it in foil or in a deep roasting pan.
    3. Heat up a Dutch oven or a medium size stock pot.
    4. Add your organic beef bone, and mirepoix (carrots, celery, and onion). 
    5. Allow to sweat on medium heat stirring once or twice, roasting vegetables and releasing some flavour.
    6. Add 1 tablespoon of tomato paste, and continue to simmer for 3-5 minutes before cooking the paste out a bit in the process. Add a splash of red wine and deglaze pot before adding 8 cups of warm water, few pepper corns and 3 sprigs of thyme.
    7. Simmer for 5 hrs, strain and cool over ice before refrigerating. Once cool peel off excess fat, (compost this or throw in garbage; do not pour down the drain).
    8. Reheat and enjoy as is, with noodles, or in a soup. You could also freeze this Beef Bone Broth and use for gravy in the future.