Beef & Broth Dinner
The recipe to the left is the original beef and broth recipe on page 103 of the Delicious Memories cookbook. A frugal Lenten meal producing ample broth used as a lunch substitute or sou base (see Bread & Broth recipe, another Lenten favorite, below). Also below is a pictorial process of creating your own broth. If you have a favorite bone broth recipe please.... firstname.lastname@example.org
In a slow cooker cover with water one large
or two small shank bones.
Add 1/4-1/2 CUP Apple Cider Vinegar.
Set on high. I start this around 6:00 PM.
Before going to sleep turn down to low.
In the morning ADD the following over the bones.
1 BRISK, 2 CARROTS, 2 STALKS CELERY, 1 ONION CUT IN QUARTERS.
Return to High. When pot boils turn to low.
Meat and vegetables will be ready for supper.
Remove brisket and cool for about 5 minutes. Slice and arrange on plate with vegetable. My Mom served with Italian bread and butter. I serve with barley cooked in some of the beef broth for a hardier more nutritious dinner. Serve with sauces, barbecue and horseradish sauces are family favorites.
Save remaining bone broth as is or add herbs and spices to taste.
Refrigerate up to three days. Freeze up to 3 months.
I add two stalks of fresh basil and
two cloves of sliced garlic in a large Ball jar.
Pour hot broth into jar as shown above.
Refrigerate broth overnight. Before using remove top fat. Salt, pepper and spice to taste. Heat in microwave for 1-2 minutes for a refreshing pick-me-up on a fast day.