Grassfed Beef Broth

Posted by jessicaprentice | Filed under Specialties

526-msf_cow_1652_small This flavorful, gelatin-rich broth is made from Marin Sun Farms grassfed beef bones and browned meat, reverse-osmosis filtered water, and a splash of apple cider vinegar.

Our grassfed beef broth, available regularly since TSH’s very inception, is one of our favorites. According to Dr. Thomas Cowan, “In healthy, traditional cultures, when an animal was slaughtered, all the parts were put to use, including the bones, to make mineral-rich broth. Our modern diet, having largely forgotten the use of broth as the basis of our cooking, is estimated to have less than half the mineral content of more traditional diets. This rich mineral content and the fact that soup broths greatly aid digestion are just two of the many reasons why everyone should make soup broth a part of their daily diet.”

Shelf Life: Keep refrigerated and eat up to 3 weeks after pick-up if the fat seal hasn’t been broken.  If the fat seal isn’t complete or has been broken, eat within 7 days or so. It is a good idea to simmer it for at least 5 minutes before eating. Note: Shelf life of broth can be extended by bringing to a simmer for 5 minutes, then cooling and re-refrigerating. It will last an extra week if you do this.

Freezing broth: 

  • Important: you freeze in the jars at your own risk!  We do not replace or refund for items that break the glass in the freezer.
  • The safest way to freeze our broths, soups, and stews is to transfer them to a pyrex or other container with more surface area and then freeze.
  • If you want to freeze in the jar, to prevent breakage you can try removing the lid and freezing, then putting the lid back on.
  • Another alternative is to remove a portion of the contents so it has more room to expand as it freezes.
  • Some customers wrap their jars in two layers of paper bags, which slows down the freezing process and prevents many breakages.
  • When thawing frozen jars of food, do not place in very hot water as this can break the jars.  Thaw in the fridge or in room-temperature/lukewarm water.

We’d love to hear how you use our Grassfed Beef Broth.  Please submit a comment, suggestion, or recipe below.

 
Availability: Weekly

 

1 quart jar @ $12.00
+ $1.50 Glass Deposit

Comments (2) | December 5th, 2011

2 Responses to “Grassfed Beef Broth”

  1. jessicaprentice says:
    February 5, 2012 at 3:46 pm

    I just love having this beef broth on hand! Here are some of my favorite ways to eat it:
    –”Beef Tea”: When you are under the weather, try just bringing it to a boil and adding some sea salt and freshly squeezed lemon juice to it, then drinking it out of a mug.
    –French Onion Soup: Slice and saute 3-4 onions until caramelized with a big pinch of thyme, then add the broth and simmer for 20 minutes or so. Add plenty of salt and black pepper, then ladle into shallow bowls over pieces of sourdough toast covered with handfuls of grated gruyer or swiss. Put under the broiler for a couple of minutes until they start to brown… Serve with a fresh salad for a great meal!
    –”Saletina”: My 3-year old son loves to eat the beef broth cold, like an aspic. He puts it in a bowl and then I usually drizzle a bit of soy sauce over it and he eats it with a spoon. Sometimes he eats it without the soy sauce.
    –Ginger-Garlic Broth: Simmer the beef broth (covered) with a clove of garlic (sliced, mashed, or minced) and a few slices of ginger. After about 15 minutes season to taste with soy sauce and rice wine. Delicious!
    –Asian Beef Noodle Soup with Kimchi: This is basically a fancier version of the ginger-garlic broth, above, that we make all the time… Recipe below!
    –Steak sauce: use the beef broth to deglaze the pan after searing a steak. You can also add: red wine, herbs, salt and pepper, mushrooms (dried or fresh) and finish with creme fraiche for a quick gravy that will make your steak more digestible and nourishing!
    –Swedish meatballs: There is a recipe in my book, Full Moon Feast! You can also find a recipe for swedish meatballs online to make the meat mixture, then pan fry the meatballs in a stainless steel skillet. Add beef broth and simmer until the meatballs are cooked all the way through. Take the meatballs out with a slotted spoon then season and thicken the broth to make a gravy, return the meatballs to the gravy, and serve with steamed or mashed potatoes. Also great with lingonberry jam!
    –Mexican Rice: Saute rice in bacon fat or olive oil with onions, tomato paste, oregano, and sea salt, then add beef broth and bring to a boil. Simmer, covered, over very low heat until tender, then let steam until done. I do this with both brown rice (soaked overnight then rinsed) or white rice (soaked for 15 minutes, then rinsed in many changes of water until the water runs clear).

  2. jessicaprentice says:
    February 5, 2012 at 4:02 pm

    Asian Beef Noodle Soup with Kimchi
    Yield: 2 generous servings (~3 cups each?)

    Ingredients:
    6 quarter-sized slices of fresh ginger root
    1 large clove of garlic
    1 qt. beef bone broth
    1 Tbsp. tamari (or other soy sauce)
    1 Tbsp. mirin (rice cooking wine) or cooking sherry
    ¾ lb. grass-fed flank steak
    8 oz. buckwheat soba noodles
    salt and pepper
    1 Tbsp. toasted sesame oil
    1/3 (or more) cups kimchi

    Procedure:
    1. In a small pot, combine the ginger, garlic, beef broth, tamari, and mirin. Bring to a simmer, covered, and cook over low heat while continuing to prepare the soup.
    2. Bring a large pot of salted water to a boil for the soba noodles.
    3. Sprinkle the steak with salt and pepper on both sides.
    4. Heat a cast iron or stainless steel skillet over medium-high heat. Add a bit of olive oil or other oil to the pan, and when the oil is hot, add the steak.
    5. Sear until the underside is just browned (about 3 minutes) and then turn over and cook on the other side another 3 minutes. The idea is to sear and brown the outside of the steak while keeping it pink (rare) in the middle, as grass-fed meat becomes tough when overcooked (it will cook a bit more when you pour the hot broth over it). You can also grill or broil the steak if you prefer—just don’t overcook it!
    6. Remove the steak to a cutting board and allow it to rest while you finish cooking.
    7. Add the soba noodles to the salted boiling water and cook, stirring occasionally, until just al dente, about 7 minutes.
    8. When the soba noodles are cooked, pour them through a colander and rinse with cool water to remove excess starch. Toss the noodles with the toasted sesame oil.
    9. Remove the ginger slices from the ginger-garlic broth and taste it. Add salt and pepper to taste.
    10. Slice the steak across the grain into thin strips, about 1/8 inch thick and 2-4 inches long.
    11. In a large bowl, put a generous portion of soba noodles, then put strips of steak over the noodles, and ladle plenty of hot broth over it.
    12. I like to put my kimchi right in the soup, my partner prefers to eat the kimchi on the side.
    13. Serve with chopsticks and a large spoon.

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