Charter Beef Bone Broth
YIELD
Makes about 8 cups of broth, depending on cooking time
ACTIVE TIME
30 minutes
TOTAL TIME
9 to 24 hours
INGREDIENTS
6-quart (or larger) stockpot or a large slow cooker
PREPARATION
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.
YIELD
Makes about 8 cups of broth, depending on cooking time
ACTIVE TIME
30 minutes
TOTAL TIME
9 to 24 hours
INGREDIENTS
- 4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, soup bones and/or knuckle bones (cut in half by a butcher)
- 2 medium unpeeled carrots, cut into 2-inch pieces
- 1 medium leek, end trimmed, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 garlic head, halved crosswise
- 2 celery stalks, cut into 2-inch pieces
- 2 bay leaves
- 2 tablespoons black peppercorns
- 1 tablespoon cider vinegar
6-quart (or larger) stockpot or a large slow cooker
PREPARATION
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.
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Grilled Romaine - from Elevated Harvest
Preheat the grill on medium high Brush heads of lettuce with good olive oil Place on grill until nice and charred, turning over as needed Remove, season with sea salt and a shave of Parmesan Enjoy! |
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<Seriously Delicious> Basil Shortbread Cookies - Bon Appetit
INGREDIENTS 1 cup all-purpose flour 1/2 cup powdered sugar plus more for pressing cookies 1/2 cup (1stick) chilled unsalted butter, cut into 1/2' cubes 2 tablespoons sliced fresh basil leaves 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice 1/2 teaspoon finely grated lime zest 1/4 teaspoon kosher salt Sanding sugar (optional) RECIPE PREPARATION Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool. https://www.bonappetit.com/recipes/slideshow/basil-recipes |
Perfect pairings of meats and greens!
Best Basic Meatballs - from Nash Farms
Excellent with any ground meat!
Ingredients:
½ cup chopped scallions or shallots
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup Panko or crush Ritz crackers
1 pound ground beef, pork or lamb
Directions:
Heat oven to 425 degrees. In a large bowl, combine all of the above ingredients and use your hands to gently mix. Shape the meat into golf-ball-size rounds (about 2-inches in diameter), and arrange on a greased rimmed baking sheet. This will make about 12 meatballs. Bake until golden and cooked through, about 15 – 20 minutes. Serve warm. The meatballs can be served with rice or on a bed of greens. This pairs especially well with the microgreen and cucumber salad with sesame dressing (recipe above)
Excellent with any ground meat!
Ingredients:
½ cup chopped scallions or shallots
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup Panko or crush Ritz crackers
1 pound ground beef, pork or lamb
Directions:
Heat oven to 425 degrees. In a large bowl, combine all of the above ingredients and use your hands to gently mix. Shape the meat into golf-ball-size rounds (about 2-inches in diameter), and arrange on a greased rimmed baking sheet. This will make about 12 meatballs. Bake until golden and cooked through, about 15 – 20 minutes. Serve warm. The meatballs can be served with rice or on a bed of greens. This pairs especially well with the microgreen and cucumber salad with sesame dressing (recipe above)
Citrusy Brisket - from Charter Beef
Ingredients
1 (3-4lb) beef brisket
2 1/2 teaspoons salt
1 teaspoon pepper
5 cloves garlic chopped
1 tablespoon chopped thyme leaves
1 teaspoon chopped rosemary
6 tablepsoons extra virgin olive oil
2 large white onions
1 teaspoon lemon zest
1/2 teaspoon orange zest
Juice from 2 lemons
Juice from 2 oranges
1 cup dry white wine
Directions: Season the brisket with salt and pepper, then rub meat with half the grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly, and refrigerate for at least 2 hours or overnight.
When ready to cook, heat the oven to 325. While oven is warming, heat 2 tablespoons oil in a 6 1/2 qt Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
Add remaining oil and onions to pot, saute until lightly browned and releasing juices. Return brisket and any juices to the pot with the onions.
Place lemon and orange zests in a small bowl and reserve. Pour lemon juice, orange juice, and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
Cover pot, transfer to the oven, and cook for 1.5 hours. Turn the meat over in the pot and stir in remaining garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1.5 hours longer.
Uncover the pot, stir in reserved lemon and orange zests, and continue to cook, uncovered, 15 more minutes.
Slice meat and serve with pan juices spooned over. Excellent paired with a fresh salad tossed with chopped basil or dill, and lemon dressing.
Ingredients
1 (3-4lb) beef brisket
2 1/2 teaspoons salt
1 teaspoon pepper
5 cloves garlic chopped
1 tablespoon chopped thyme leaves
1 teaspoon chopped rosemary
6 tablepsoons extra virgin olive oil
2 large white onions
1 teaspoon lemon zest
1/2 teaspoon orange zest
Juice from 2 lemons
Juice from 2 oranges
1 cup dry white wine
Directions: Season the brisket with salt and pepper, then rub meat with half the grated garlic, thyme and rosemary. Place brisket in a large bowl, cover tightly, and refrigerate for at least 2 hours or overnight.
When ready to cook, heat the oven to 325. While oven is warming, heat 2 tablespoons oil in a 6 1/2 qt Dutch oven over medium-high. Sear the brisket in the oil until browned on both sides, about 3 minutes per side. Transfer meat to a plate.
Add remaining oil and onions to pot, saute until lightly browned and releasing juices. Return brisket and any juices to the pot with the onions.
Place lemon and orange zests in a small bowl and reserve. Pour lemon juice, orange juice, and wine over the brisket, then add enough water to come halfway up the sides of the meat (about 1 cup). Bring liquid to a simmer over high heat.
Cover pot, transfer to the oven, and cook for 1.5 hours. Turn the meat over in the pot and stir in remaining garlic. Cover pot and continue to cook until the meat shreds easily with a fork, about 1.5 hours longer.
Uncover the pot, stir in reserved lemon and orange zests, and continue to cook, uncovered, 15 more minutes.
Slice meat and serve with pan juices spooned over. Excellent paired with a fresh salad tossed with chopped basil or dill, and lemon dressing.
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Lamb Curry - from High Five Meats
Ingredients 2 tablespoons vegetable oil 1 medium onion, coarsely chopped 2 garlic cloves, minced 1 tablespoon minced fresh ginger 1 1/2 pounds lean ground lamb 1 1/2 tablespoons curry powder 1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice One 14-ounce can unsweetened coconut milk, stirred 1 cup chicken stock or low-sodium broth Salt and freshly ground pepper 1/2 cup frozen baby peas, thawed 1/3 cup coarsely chopped cilantro Directions In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes. Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Stir in the cilantro. Best served with naan or rice. |