The Comfort of Beef Bone Broth

A Culinary Tradition

Beef bone broth is more than just a warm drink; it's a culinary tradition that has been passed down through generations. This nourishing broth is made by simmering beef bones for an extended period. The slow cooking process extracts flavors and nutrients, resulting in a rich and hearty liquid.

Nutritional Benefits

Bone broth is known for its numerous health benefits. It is rich in collagen, which supports joint health and improves skin elasticity. Additionally, it contains essential minerals like calcium, magnesium, and phosphorus. These nutrients are vital for maintaining strong bones and overall health.

Versatile Uses

You can enjoy beef bone broth in various ways. Sip it straight from a mug for a comforting drink, or use it as a base for soups and stews. It can also enhance the flavor of grains and sauces, making it a versatile ingredient in your kitchen.

How to Make Beef Bone Broth

Ingredients

• 4 lbs. beef marrow bones

• 1 lb. stew meat or top sirloin

• 4 celery stalks, chopped

• 2 medium onions, quartered

• 2 medium carrots, chopped into large chunks

• 4 garlic cloves, peeled and smashed

• 1 small knob of ginger

• 1/2 lemon

• 1 Tbsp. Himalayan salt

• 1 Tbsp. black pepper

• 1 Tbsp. apple cider vinegar

• 1 tsp. whole peppercorns

• 2 bay leaves

• 3–4 sprigs fresh thyme

• 1/2 bunch fresh parsley

• 10–18 cups water (depending on size of the crock pot or slow cooker)

• 1/4 cup beef consommé or better than bouillon

  
  

Directions

1. Place all ingredients in a large 10-quart capacity crock pot or slow cooker.

2. Set to high and bring to a boil.

3. Reduce to low and let simmer for a minimum of 12 hours, preferably overnight.

4. Discard solids and strain broth into a bowl to cool in the refrigerator.

5. Once cooled, skim off the top layer and discard.

   
   

Advice

• This broth will be slightly salty and ready to be diluted for actual use.

• Store in containers as is or fill half full. Add more water when opened and heated to stretch further.

• If not freezing, use within 1 week. Servings: up to 1 gallon when thinned with water.

  
  

Watch the Crown Roast Segment on MN Live Here!! 👇

Stuffed Crown Roast: A Festive Delight

On Dec. 10th, I was invited to Elizabeth’s house to make a crown roast the day after our biggest snowstorm of the season. The magic of Christmas was all around us. The snow piled everywhere along the streets, and somehow managed to arrive on time even though I got stuck turning around after taking a wrong turn down a side alley. The shovels and snow blowers were sure working overtime that morning!

👉 Watch the Stuffed Crown Roast Segment Here

Ingredients

• 3 tablespoons butter

• ¾ cup chopped onion

• ½ cup peeled, cored, and chopped tart apple

• ¼ cup chopped celery

• 1 pound ground pork

• ½ pound ground seasoned pork sausage

• ½ cup fresh bread crumbs

• ½ cup chopped parsley

• 1 ½ teaspoons salt

• 1 ½ teaspoons ground black pepper

• ½ teaspoon dried sage

• 9 pounds crown pork roast

  
  

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.

2. Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning for about 5 minutes more. Transfer the onion mixture to a large mixing bowl.

3. Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to the onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)

4. Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.

5. Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of the meat near the bone should read at least 145 degrees F.

6. Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.

   
   

How to Carve Crown Roast

Insert a large fork in the side of the crown to steady it, then use a large, sharp knife to cut down through each rib to detach the chops. Serve two chops per person accompanied by a generous serving of stuffing.

Scandinavian Cooking & Baking Update

A little project from this morning before I headed to the studio today for Twin Cities Live! This SEMMEL Sugar Cake aka Semmelsockerkaka (often referred to as a semla cake or semla sponge cake) is a modern, alternative to the traditional Swedish semla (cardamom-spiced cream bun). It combines the flavors of a semla—cardamom, almond paste, and whipped cream—with a simple, fluffy Swedish pound cake, that’s so delicious ⭐️⭐️⭐️⭐️

nordicrevival nordickitchen

Swedish Brisket

I’ve posted my Swedish Brisket “Oxbringa” recipe before but this time I slow cooked it for 6 hours on high, and it turned out even better than in my Dutch oven. The key is to use the flat part of the brisket, no bigger than 5 pounds, season it well, and add 2 cups beef stock.

Melts in your mouth.

I boiled the vegetables in the juices of the brisket and then made a gravy. Traditionally, it would be with a horseradish and cream sauce, but tonight I made an everyday gravy with cornstarch.