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About the Recipe
- Rich in glutamine and therefore considered a type of grandmother's medicine for healing the intestine
- Energy bomb full of electrolytes
- Great for breaking a fast and enriches any dish.
- The long cooking releases gelatin from the bones and enriches the stock with collagen, minerals and deep flavors and healing properties!
Ingredients
2 kg of beef bones (including bone marrow)
chopped celery
Onion, cut garlic cloves, crushed
2 tablespoons of salt
A teaspoon of allspice
2 bay leaves
3 thyme stalks
8 stalks of parsley
18 glasses of water
Preparation
Step 1:
Bake the bones at 220 degrees for about an hour and a half. If it is not possible to bake, sear in a pan.
Place all the ingredients in a pot and add water.
Step 2:
Bring to a boil, stir occasionally and with the help of a spoon remove the fat that accumulates and rises to the top (so that the stock is clear).
Lower the heat and cook on low heat for 24 hours (12 is also enough).
Step 3:
filter and freeze separate portions; This way you can enjoy this nutritious stock as a base for other dishes.
Step 4:
After collecting the liquids into the dishes, continue and make a soup from the bones:
Add to the bones any vegetable found in the house that is suitable, water, a spoonful of salt, black pepper
Bring to a boil and cook until the vegetables are soft.
Try to eat within 3 days because long cooking raises histamines.
Keeping food in the refrigerator increases them even more, and some people are sensitive to this.