Celiac.com 02/11/2015 - Broth is the new black. Read the food magazines and blogs and you will inevitably come upon an article about the benefits of broth. But, unlike so many health foods, broth is not an overhyped fad food.
For people with celiac disease or gluten-intolerance, broth can be part of a diet that promotes healing and wellness of the gut, the immune system, the bones and more.
From baby to granny and from sickest to healthiest, broth has something for everyone.
- 4 pounds beef marrow and knuckle bones
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- ½ cup cider vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped
- several sprigs of fresh thyme, tied together
- 1 teaspoon dried peppercorns, crushed
- l bunch flat parsley, chopped
Place the knuckle and marrow bones into a very large pot with vinegar and cover with water. Let sit for one hour.
Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven.
When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.
Add this liquid to the pot. Top with water, if needed, just enough to cover the bones.
**NOTE: Remember to keep the liquid no higher than one inch below the rim of the pot, as the volume expands slightly during cooking.
Bring pot to a boil.
A large amount of frothy scum will rise to the top, and it is important to remove this with a spoon or mesh skimmer. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
At this point, the broth will look more like a scary brown liquid with globs of gelatinous and fatty material. It won’t even smell very good.
However, all you need to do is to strain it properly to get a delicious and nourishing clear broth that you can use for myriad soups and stews and other dishes.
So, remove bones with tongs or a slotted spoon, and strain the stock through a sieve or mesh strainer and into a large bowl.
Refrigerate the bowl and, once it’s cold, remove the hardened fat from the top.
Transfer to smaller containers, and freeze for long-term storage.