Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, October 8, 2008

Homemade Beef Stock

It is nearly impossible to find prepared beef broth that is "safe" (gluten, casein and soy free)...there is most likely caramel color and "natural flavorings" along with maltodextrin in store bought beef broth and these things are all red flags for hidden gluten or casein. Nevermind the use of soybean oil. The only beef broth I've found that looks safe is Kitchen Basics, sold in Central Market, and it's 2.79 per quart. There has to be a better way.

I make homemade chicken stock all the time with leftover chicken carcasses (ours and Shae's - thanks Shae!). We hardly eat beef, but sometimes beef broth comes in handy such as for making UnSoy Sauce or Quinoa Pilaf. So I went to Central Market and asked the butcher for beef soup bones. They had none...but the butcher had been a chef for many years and he told me how to make beef stock using short ribs. Okay, they didn't have short ribs either, but finger ribs would do. He told me how to make it, and my mouth started watering. Now I really had to make my own beef stock, drat it. I picked up a pound of finger ribs for 4.90/pound, which will make 1 gallon of beef stock...still half the price of the purchased beef broth. Plus a house that smells fabulous...I'm sold. Use homemade beef stock within one week or store it in the freezer for future use.

1 pound beef short ribs (or something similar)
2 carrots, peeled and thickly chopped
2 stalks celery, thickly chopped
1 large onion, cut into eighths

Place ribs, carrots, celery and onions in a roasting pan smeared with olive oil. Slowly roast at 275 degrees for a couple of hours, turning occasionally, until the meat starts to fall off the bones (adding a little water as necessary to prevent sticking). Throw the bones with the meat together with the vegetables in a large soup pot. Pour the fat off the roasting pan, then pour enough dry red wine into the bottom of the roasting pan to deglaze the pan (which means, scrape all the yummy bits off the bottom of the pan). Put all of the results of the deglazing process into the soup pot. Add water to cover and slowly simmer about an hour or two. Strain broth and discard the meat, bones, veggies and little bits. Season broth to taste with salt and pepper. You should have about a gallon of beef stock. Cool and skim fat off the top. Store in the refrigerator or freezer.

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