Bone Broth

     Science validates what our grandmothers knew. Rich homemade broths help cure colds.  Stock contains minerals in a form the body can absorb easily - not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.  It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine which in turn speeds up our bodies natural ability to rebuild our cartilage helping aid joint pain and arthritis.

Beef Stock receipe

about 8 pds beef marrow and bones

4 or more quarts cold filtered water

1/2 cp vinegar

3 onions, coarsely chopped (skins welcome)

3 carrots, coarsely chopped

3 celery stalks, coarsely chopped

fresh thyme

1 tsp dried green peppercorns, crushed

1 bunch parsley

Bring to rapid boil, simmer stock for at least 12 hours and as long as 72 hours. You will now have a pot of rather repulsive looking brown liguid containing globs of gelatinous and fatty material.  But don't despair. After straining you will have a delicious and nourishing clear broth.

Remove bones with tongs. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.  Remember all you need is a tablespoon of  broth in your dinner each evening and your joints will thank you:)