Recipe inspired by Bruce Ranch Beef and Lynne Curry
This recipe is for a roasted alternative to traditional bone broth, producing a flavorful, nutritious soup using grass-fed meaty soup bones from Bruce Ranch Beef, Idaho hulless barley, and fresh soup vegetables from our local Treasure Valley farms.
Cook Time: 6 hours
Servings: 4
FarmDeliver Shopping List
- ~2lbs grass-fed meaty soup bones from Bruce Ranch Beef
- 1 packet of Idaho hulless barley from Kauffman Farms
- 2 onions or shallots, chopped from Black Fox Farm
- 3 larger carrots, chopped from Happy Heron Farm
- 1 head of garlic, outer papery skin removed and top 1/3 cut off to expose the cloves from Whistlepig Farm
- 3-5 sprigs of fresh thyme from Greenwave Hydroponics
Additional Ingredients
- 2 Tablespoons vegetable oil or olive oil
- 1 Teaspoon salt
- 2 Bay leaves
- 2 celery stalks, chopped (check to see if they're in season on our market!)
- 1 heaping Tablespoon of tomato paste
- 1 teaspoon cracked black peppercorns
Directions
1. Preheat oven to 425 F
2. Rub the bones with oil and sprinkle them with salt. Arrange them in a single layer in a large metal roasting pan or rimmed baking sheet. Roast the bones for 30 minutes. Turn the bones and add onions, carrots, celery and the tomato paste to the pan. Continue roasting for 15 -20 minutes more. The bones will be dark brown on their ends, the vegetables will be browned and the tomato paste will be brick colored.
3. Use tongs to transfer the bones into your largest stock pot, at least 8 quarts, and scoop in the vegetables and tomato paste. Pour in 4 quarts cool water.
4. Discard any excess fat from the roast pan, if necessary, and add 1-2 cups of water. Use a wooden spoon or spatula to scrape up all of the browned bits off the roasting pan and add all of this liquid into the stockpot to cover the bones completely. Add the garlic, peppercorns, thyme and bay leaves.
5. Set the stockpot over medium high heat and bring it to a simmer. Use slotted spoon to skim any foam from the surface and discard it. Reduce the heat to low and simmer gently for at least 6 hours and up to 10+ hours. The liquid should look like it’s percolating with small bubbles rising to the surface. The longer it simmers, the more concentrated the flavors will be.
6. About 1-2 hours into simmering, you can optionally remove the meat from the pot to add back in later. This may involve pulling it off the bones or using tongs to remove it from the broth. Place the meatless bones back into the broth to continue simmering. Chop or shred the meat and set aside.
7. Next, strain the stock through a fine-meshed strainer into a clean cookpot. Leave undisturbed for about 10/15 min then defat it by ladling off and discarding any yellowish liquid from the surface.
8. Add the barley and cook in the broth until soft. Return the meat to the soup.
Enjoy with crusty bread.
Hearty roasted bone broth, pre-strained
You can leave out the barley and simply store your stock for future use. Cool the pot of stock in a sinkful of cold water for 30 min. Then put it uncovered in the refrigerator to chill a few hours until the fat congeals into a thin layer on top. Use a spoon to lift off and discard the fat.
Once chilled the stock will be gelatinous and you may want to warm it to be pourable into 1-2 quart containers for storage in the refrigerator for up to a week or the freezer for up to 6 months.