all about that bone broth

IMG_0397

Bone broth is all the rage these days. Super-dense in nutrients the Meat Club has known it’s beneficial properties for years! Try this satisfying and nourishing recipe. Be sure to stock up on plastic containers or ziploc bags so you can freeze any leftovers. Makes about 3 1/2 quarts.

1½ pounds bone-in beef short ribs
3½ pounds beef shank (or a combo of shank and neck bones)
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
¼ cup apple cider vinegar
3 carrots, scrubbed and chopped
3 celery stalks, chopped
2 onions, peeled and halved
1 head garlic, chop of top to expose cloves and remove excess skins
2 bay leaves
1 bunch fresh flat-leaf parsley
½ bunch fresh thyme
14.5oz can of organic tomatoes, diced (optional, adds additional sweetness to the broth)

  1. Heat oven to 350 degrees. Place meat and bones in a large rimmed baking sheet. Drizzle with olive oil on all sides then brush all over with tomato paste. Roast until browned about 35 minutes.
  2. Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches. Bring to a boil, then reduce to a low simmer, uncovered, for 2 1/2 hours. While simmering, occasionally skim foam from the top using a large spoon.
  3. Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours.
  4. Remove meat and bones; reserve meat for another use (or devour immediately). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container or freeze for later use.

spring is just around the corner

IMG_7948

Found some fresh rhubarb at the market today! Made a few jarfuls of chunky rhubarb compote which you can spoon over ice cream, greek yogurt, or simply spoon in your mouth. So good…

3-4 large rhubarb stalks, diced
1 cup sugar
1/2 cup water
1 small lime, juiced or 1 teaspoon of rosewater (optional)

Place all ingredients in a small pan. Simmer on low for about 10-15 minutes until mixtures softens and breaks down to a jam-like consistency. Store in small weck jars in the fridge. Reheat and pour over vanilla ice cream.

sweet chard o’ mine

chard

Wondering what to do with your pound of freshly ground grass-fed beef? Stuff it in some beautiful chard! It’s an great update to pigs in a blanket and insanely delicious.

1lb ground grass-fed beef
1 bunch rainbow chard (make sure the leaves are fairly large)
1 small onion or 3 spring onions, diced
1/4 cup italian breadcrumbs
1 egg
1 tablespoon ground coriander
1 tablespoon ground fennel
1/2 bunch fresh basil, chopped
1 can diced organic tomatoes, drained
4 early girl tomatoes, roughly chopped
11/2 tablespoons freshly ground pepper
11/2 tablespoons omnivore salt
1/2 tablespoon red pepper flakes
Drizzle of your best olive oil

In a large bowl mix the canned tomatoes, early girl tomatoes, fresh basil, half the salt and pepper, and the diced onion. Set aside.

In another bowl mix the ground beef, dried spices, breadcrumbs, egg, and the rest of the salt and pepper with your clean hands until well combined. Set aside.

Quickly blanch the whole, clean chard leaves in boiling water for 30 seconds. Shock in an ice bath and pat each leaf with a towel until almost completely dry. Spread out a chard leaf on a clean surface. Remove any thick rib ends with a sharp knife, making a smooth, flat leaf. Place about 2 tablespoons worth of the ground beef mixture a third of the way down from the top of the ribbed chard end. Fold the bottom portion of the leaf over the meat, then fold the two side flaps over nestling the meat log and rolling the remaining leaf over the meat until it’s nice and snug. Repeat with remaining leaves.

Spoon half of the tomato mixture onto a 9×12″ baking dish. Place the stuffed chard leaves (you should have around 8-10) on top and cover with remaining tomato sauce. Drizzle with olive oil and sprinkle a bit more salt over top. Cover with aluminum foil and bake in a 350 degree oven for 50-60 minutes. Let sit for 5-10 minutes before serving. Deelish!