“A good soup will resurrect the dead” — ancient proverb
Nothing beats a nice hot bowl of soup on a cold day, especially when you’ve made it yourself and don’t have to worry about MSG, BPA or excess of salt. Once you get into the habit of making soup, the bones you used to throw away become one of your favorite ingredients.
For this soup I chose beef neck bones. The many joints provide lots of gelatin and other nutrients for the stock. Just a few of the nutrients leached from the bones and joints will include Calcium, Magnesium, trace minerals and items such as chondroitin and glucosamine (anyone taking these for arthritis?). For more information about the health benefits of a proper soup stock I always refer to the article ‘Broth is Beautiful‘, by Sally Fallon at the Weston A Price Foundation.
Ingredients: Beef Soup
4 pounds meaty neck bones
8 quartz cold filtered water
2-3 Tbsp vinegar
3 onions, sliced
6 carrots, coarsely chopped
6 celery stalks, coarsely chopped
5 slices ginger
Sea salt, added to taste upon completion
Getting Started: I began by blanching the neck bones. This will result in a clearer stock with less skimming later (if you want a richer colour and flavour your can quickly oven roast the bones). I simmered the bones on low heat overnight with a few tablespoons of vinegar for about 12 hours. The vinegar is said to help pull even more minerals from the bones. With a slotted spoon I then removed the bones, but left the meat, and began to reduce the stock. I sliced and browned 3 onions and added them to the stock with 6 chopped carrots, 6 chopped celery stocks and a few slices of ginger. By the time the carrots had softened the stock had reduced to a rich flavour.
I will generally cool to room temperature before refrigerating. Once chilled the congealed fat can be easily removed. Reheat portions and serve. This will make about 12 large servings. Enjoy!