It has been such a busy summer! From traveling to Plein Air Invitationals to shopping in Amish Country to volunteering for a Mud Run to entering the 15th Annual Tomato Art Fest to teaching a variety of classes and preparing for new classes, I've really had to make an effort to do all the things I wanted to do this summer so the season wouldn't leave without enjoying its pleasures. And believe me, I made a written bucket list so I wouldn't forget anything.
Lately, I've been feeling a little overwhelmed, a little run-down, even thought I might be coming down with a cold, so to nip it in the bud I visited our new butcher shop in town, Tallgrass Meats, and purchased beautiful beef bones to make a soup.
- 1 Gallon Water
- 5lbs bones
- ½ cup apple cider vinegar
- Carrots, onions, garlic, parsley, peppercorns, leeks
- Salt, Pickling Spices, ground ginger, thyme
- Minced ginger
- Lemon juice
Start by lining a baking sheet with foil. Rub olive oil, salt and pepper on bones and roast for 30-40 minutes. Your house will smell wonderful. I had to put the dogs outside. It was driving them crazy.
Start with cold water, add roasted bones, and bring to simmer for 1 hour with cider vinegar. (I don't know why my photo is sideways. I've rotated it in every directions and uploaded it, but the results are the same.)
At this point you have a decision to make. Either continue with the recipe cooking stovetop for 10-12 hours or transfer liquid and bones to an Instant Pot and continue for 1 1/2 to 2 hours. I chose to continue with the Instant Pot.
Add carrots, onion, garlic, parsley, peppercorns, ginger, pickling spices, Himalayan sea salt.
Remember simmer for 10-12 hours stovetop or add to pressure cooker and cook for 2 hours.
Discard bones and solids. Strain broth through a fine, mesh strainer. I like to let it cool and skim off any fat remaining. Then reheat to serve.
Ladle into a bowl and add a small bit of minced ginger, lemon juice.