Three of our own family recipes can be found in a new cookbook :
You can now purchase the book at the farm!
"The way food is grown, prepared, and eaten is truly a lifestyle here in Vermont."
- Tracey Medeiros in "Cooking with Books" - May 27, 2013
This recipe comes from
"This recipe is based on one from Emeril Lagasse. I have tweaked the quantities, eliminated the wine and thyme, increased the cooking time and included vinegar to pull the minerals out of the bones for maximum health benefit. You could make bone stockwithout roasting the bones but it would not have quite the same rich flavor. The process of browning the bones makes for a sophisticated flavor that is beyond compare. This is a classic method chefs use to obtain maximum flavor from bones for use in stocks and sauces.
Add the roasted bones and vegetables to a large crock pot (or stock pot).
Place the pan on the stove and deglaze with the vinegar, scraping the bottom of the pan for browned particles.
Pour some of the water into pan to further deglaze it and then pour the resulting liquid into the crock pot along with the remainder of the 12 cups of cold water.
Add the Bay leaves, garlic and peppercorns to the pot.
Cover and cook on low heat for at least 24 hours and up to 72 hours.
Remove from the heat and skim off any fat that has risen to the surface.
Strain the liquid and discard the bones and other ingredients.
Add the celtic sea salt to taste. (I used 1 tablespoon for the entire batch)
Pour the beef bone stock into glass jars.
Store in glass jars in the refrigerator for 3 days or freeze it. Just be sure you do not freeze in the ball mason jars. (I use Pyrex)
Try this recipe of Braised and Glazed Short Ribs
using our beef AND maple syrup! Delicious!
Recipes from "Saveur" and "Food and Wine"
Another new favorite cookbook : Good Meat..The Complete Guide to Sourcing and Cooking Sustainable Meat
by Deborah Krasner