Pour into a straight-backed dish and place in a pan containing about 1″ of water.
Baked in pre-heated 325 degree oven for about 45 minutes.
BEEF BONE BROTH
140 oz. Water, cold
2 1/4 lb. Beef bones, cut into small pieces
1 ea. Onion, carrot, celery stalk
1 tsp ea. Rosemary, thyme
2 Bay leaves
20 Black peppercorns
2 oz. Tomato paste
Place bones in roasting pan and brown in the oven at 400 degrees F. When bones are partly browned add seasonings and continue browning. After a few minutes add tomato paste and return to the oven. Stir occasionally, do not burn.
Transfer into the stock pot. Discard fat.
Deglaze the roasting pan with red wine and add the deglazing liquid to the stock pot.
Bring to a boil, remove the scum and simmer for 8-12 hours. Remove fat and scum periodically.
Strain the stock and cool as rapidly as possible.
Yields 3 L
DEVONSHIRE ROSEMARY SALT *
2 cloves of garlic
1 cup of salt
1 cup fresh rosemary leaves
1 tsp. freshly ground black pepper
Optional: zest of one lemon
Chop the rosemary leaves and place them in the bowl of a food processor with the remaining ingredients. Process until the leaves are finely chopped. Transfer to small jars for storage. This will keep for one. year.
* Courtesy of Devonside Farms
This pudding is probably not very healthy, but it truly brightens up a cold, dreary winter evening. It is one of my favourite comfort foods.
This recipe is courtesy of Dale McCarthy, owner of The Everton Academy of Culinary Arts in Guelph, ON and former chef at The Four Seasons Hotel in Toronto.
When you consume bone broth, you will benefit from the many nutrients found in the bones, particularly if you use marrow bones. The vegetables and herbs add flavour. Contrary to what you may have read elsewhere, adding wine (or vinegar) will not reliably extract minerals from the bones but it does help pull out the collagen from the connective tissue and give you a nice gel.
You can use this salt as a rub on steaks before grilling. Rosemary has been shown to reduce to reduce the formation of carcinogenic compounds when meat is grilled over open flames.