Open fire roasted beef broth/stock. Excellent for soups and stews this winter.
And how about some fingerpicking country blues, Elizabeth Cotten's Freight Train, circa 1905.
Beef meat and bones from shank, "soup bones" (neck), marrow bones, oxtail, whatever you can find, total about 5 lbs. I roughly cut the meat, onions and carrots, brush with oil, and roast over wood fire, turning periodically, for maybe 40-60 minutes. Alternatively, you can roast in the oven at 400 F instead of grilling.
Everything is then put into a large pot and covered with cold water. Then celery, bay leaves, parsley, peppercorns are added. Pot is covered and brought to a very low simmer about 205 F (210 max) and cooked for 24-30 hours. There should be only a couple of small bubbles slowly rising to the top every 1 to 3 seconds.
Remove spent vegetables and beef/bones, strain liquid to remove particulates, put in containers and either use or freeze for later. I usually get about 2+ quarts from 5 lbs of meat/bones.
And how about some fingerpicking country blues, Elizabeth Cotten's Freight Train, circa 1905.
Beef meat and bones from shank, "soup bones" (neck), marrow bones, oxtail, whatever you can find, total about 5 lbs. I roughly cut the meat, onions and carrots, brush with oil, and roast over wood fire, turning periodically, for maybe 40-60 minutes. Alternatively, you can roast in the oven at 400 F instead of grilling.
Everything is then put into a large pot and covered with cold water. Then celery, bay leaves, parsley, peppercorns are added. Pot is covered and brought to a very low simmer about 205 F (210 max) and cooked for 24-30 hours. There should be only a couple of small bubbles slowly rising to the top every 1 to 3 seconds.
Remove spent vegetables and beef/bones, strain liquid to remove particulates, put in containers and either use or freeze for later. I usually get about 2+ quarts from 5 lbs of meat/bones.
