Monday, April 11, 2011

Food Goal of The Week: Beef Stock

This week I'd like to try to make Beef Stock from Beef Bones.  
 That is my goal!  I've never made it before and I'm looking forward to a little variety to my broths and stocks. I usually stick with chicken stock!  


   Using beef marrow bones I think we will get some very gelatinous stock which is very healing to the digestive tract!


Have you made beef stock before?


What are your kitchen or food goals this week?!




-Nourishing Creations-

1 comment:

jamalot5 said...

My mother always used a combination of what she called "soup meat" and soup bones. We had a neighborhood butcher shop back in those days, so I'm not sure what exactly the butcher gave her as soup meat, but I remember once asking her and she said it was from the leg. The chunks were small, about half the size of what you see in the markets as stewing beef. After the stock was done, she'd remove the bones and meat, pass the bones on to our neighbor's dog, slice an onion, add the meat, vinegar & oil, and some salt & pepper and chill it. She called it pickled beef, and we'd eat it cold as a side dish.

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