Brown Bison Bone Broth
I have been reading about the importance of bone broth, and decided to make it a 2019 goal to get into the habit every weekend if i can. I want this to be something i can whip up easily, knowing where every thing is sourced from. I found some great butchers around SF that sell grass-fed meats - ones i can even pre-order. The one i am most excited about is this bison delivery service. I have had bison hamburgers before and was in love - i usually am not a fan of hamburgers, but i loved the buffalo meat. I just did not like the smell while cooking with beef - and have been super excited about finding this buffalo delivery service. I am hoping to make this a staple, along with the organic chicken feet and pork bones.
If you are like me, i dont want to wait 2 days for this to be ready. In that case, i set this in the morning, and once it has been cooking at least 5 hours, should be ready for dinner. Then replace some of the water, and let the rest keep slow cooking for the next day or two.
Ingredients:
2 lb. package Wild Idea Buffalo Shanks
1 - 2 lb. package Wild Idea Buffalo Soup Bones or Meaty Buffalo Bones
1 - onion, quartered & separated
6 - garlic cloves
2 - carrots, chopped
3 - stalks celery, chopped
1 to 2 - tablespoons olive oil
2 - teaspoons salt
1 - tablespoon black pepper
8 - quarts water
2 - tablespoons apple cider vinegar
1 - half bunch parsley
Also added: Herbs de Provence, red wine, and worchesterchire sauce
Preparation:
Preheat oven to 400*.
Arrange shanks, bones, and all vegetables except parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
Bake in the oven for 45 minutes, turning ingredients occasionally.
Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water, and add the apple cider vinegar and parsley.
Bring to a full boil over high heat on the stovetop. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrowbones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
Remove stock from refrigerator, and remove the fat from the top of the surface.
Return stock to stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
Transfer hot broth into clean, warmed jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.
