Well, buggers, both my husband and son are sick with the croupy head and coughing junk. Dallas has had it for nearly 10 days, my husband got hit yesterday, but woke up with it already down in his lungs – he sounds bad. If he feels bad in the morning, he’s gonna go ahead and make a doctor appointment.
Since we are nearly out of beef in the freezer and completely out of bones, I stole the big bones that were intended for the dog that i had the butcher cut from our own grass finished cow to make broth! (thankfully, i was able to get a cow booked in to the butcher on the 6th of February).
The bones are kind of big, but thankfully, they still fit in the pot. I pack the bones in the pot and fill to 2 inches to the top of the pot. Bring to a boil, but watch it or it will boil over and make a mess, then turn it down and let slow boil for 3-4 hours.
With tongs, carefully lift out all the bones. I then set the entire pot outside to cool so the saturated fat will float to the top and solidify. Yes, a little fat is good, but these bones will make a lot of fat, it’s really overwhelming in our opinion. Once solidified, i remove it from the top and put into a tub with lid for later use.
Warm the remaining liquid. Now, you can just eat it this way for clear broth – maybe add some salt or pepper OR what i did tonight, was to the 1 gallon of broth is one large onion chopped and sauteed in some of the beef fat, 1/2 cup dried parsley, 1/4 cup dried sage, 2 tablespoons celery salt, and about 3 cups of sliced carrots. Slow boil until carrots are softened to however you like them, maybe 20-30 minutes. Ready to serve.