Tag Archives: beef stock

Healing Soups series…let’s step back to Stock.

Can’t believe I started a Healing Soups series without first writing about Stock…aka, meat stock…bone broth. Maybe it’s because I am immersed in stock right now, (not literally, don’t worry!) I am making stock like crazy for a little boy who has had the flu, and for the rest of us who want to stay well…I am teaching a Making Stock GAPS ™ Style tomorrow morning in Westminster, CO, and I am readying for my stock class which I will be teaching at the Fourfold Path to Healing Conference in Baltimore one week from today. So…….I thought I’d share with you an article I wrote for Edible Chesapeake Magazine, which was published in November 2009. It appeared under the Cooking Fresh heading. Unfortunately for those in the Chesapeake Bay watershed area, Edible Chesapeake folded a few months later.  Here’s the article. I hope you enjoy it!

Stay tuned for tomorrow’s Healing Soup. hmmmm…..wonder what it will be?! 😉

Nutrient-Dense Stock…the Foundation of all Great Soup

By Monica Corrado

Mmm…mmm, there is nothing like a bowl of homemade soup when the weather starts to chill, and there is nothing better than soup made with homemade stock. Stock made well is a nutrient-dense elixir that gives a great bang for your nutritional buck: It is high in calcium and other minerals your body needs that are easily absorbed, it can reduce the amount of protein you eat, and the gelatin has been known to help heal many digestive and other disorders, including anemia, diabetes, colitis, rheumatoid arthritis and even cancer1. Gelatinous stock is liquid nutrition for lactating mothers, menopausal women and children, whose bones are growing. It is also a perfect first food for infants.

As in all things, the quality of in the raw ingredients determines the quality of the final product. Bones from a grass-fed producer is the key to a rich, gelatinous stock. Bones from cows raised on feed-lots and chickens raised in cages just do not gel. You will need two types of bones for your stock: what I like to call “boney” bones, like marrow and knuckle bones; and “meaty bones,” such as chuck ribs or neck bones. Boney bones yield gelatin and minerals, while meaty bones will ensure rich color and flavor.

Next, the vegetables. Again, source counts. In these days of depleted soil, even organic vegetables can be low in minerals. Look for vegetables from farmers who add vital nutrients back into the soil, such as biodynamic farmers. If you can’t get biodynamic, grow your own, or go to a farmers market for fresh, local produce. Check with the farmer to find out what he or she is doing to help heal the earth.

1  For more information about the use of gelatin to heal the digestive tract and other disorders, see Gut and Psychology Syndrome: Natural Treatment for Autism, Dyspraxia, ADD, ADHD, Dyslexia, Depression and Schizophrenia, by Natasha Campbell-McBride, MD; “Why Broth is Beautiful,” in Wise Traditions in Food, Farming and the Healing Arts, Spring 2003, by Kaayla T. Daniel, MS CCN; Gelatin in Nutrition and Medicine, by N.R. Gotthoffer; Hydrophilic Colloid Diet, by F.M. Pottenger, MD; Restoring Your Digestive Health: How the Guts and Glory Program Can Transform Your Life, by Jordan Rubin, NMD and Joseph Brasco; and the Weston A. Price Foundation at www.westonaprice.org.


the pot ready to roll

A pot of beef stock, ready to "roll"!

Beef Stock

about 4 pounds boney bones, marrow or knuckle bones

about 3 pounds meaty bones, chuck ribs or neck bones

4 quarts pure water

3 celery ribs, coarsely chopped

3 carrots, coarsely chopped

3 onions, coarsely chopped

¼ cup raw vinegar, such as apple cider vinegar

Roast meaty bones in the oven at 350 degrees until browned, about an hour or so. Meanwhile, place boney bones in a large, heavy stock pot with the vinegar and water and let soak for 1 hour. The vinegar will act on the bones and help to draw out the calcium and the gelatin for a rich stock. When the meaty bones are browned, add to the pot, along with any accumulated juices and the vegetables.

Bring the pot to a boil; skim the scum, and lower to a simmer. Do not cover the pot. The stock should be fairly still on the surface with movement underneath. (I call this “rolling”.) Roll the stock for a minimum of 24 and a maximum of 72 hours, and then strain. The longer you roll the stock, the more concentrated it will become. (Be sure to keep the bones covered with water throughout, unless you want a demi glace.) Pour into a low pan to bring to room temperature quickly (within 4 hours), and then cool in the refrigerator. Remove fat from the top of the stock and save to cook with later. As a saturated fat, beef tallow is one of the healthiest fats to cook foods at high temperatures. Under the fat you will find thick, rich gelatin. If the stock has not gelled, you may wish to add a good-quality gelatin to the stock when you use it in recipes. (Bernard Jensen produces a high-quality gelatin; see http://www.radiantlifecatalog.com.)



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My first book…buy yours NOW!

I am happy to announce my first book (I say that because I have many more on the agenda!)…

with Love from Grandmother’s Kitchen: Traditional Cooking Techniques for Well-Beingcover with Love from Grandmother's Kitchen

The book covers all the techniques you need to cook nourishing, traditional food!

***For more information about the book, including sample pages and info about content, click HERE***

Due out 11/11/11! (How auspicious!)

Order yours today!

If you would like to purchase more than 5 copies, or if you would like to order in bulk or wholesale, kindly contact me directly at simplybeingwell at gmail.com!

Special thanks to Amy Berger for her research and contribution and to Jessica Haney, editor, without whose tireless work this would not have been published! 


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NUTRIENT-DENSE STOCK for babies, AD/HD, ASD…and everyone else!

beef bones after cooking

beef bones after cooking

NUTRIENT-DENSE STOCK, (aka “Bone Broth”) made well is a wonderful first food for babies when they are ready to move off the breast or the bottle. It is high in CALCIUM and easily absorbed minerals, high in usable protein and acts as a protein sparer, meaning one has to eat less protein when one uses stock in their diet. STOCK is also an important part of a healing protocol for anyone with digestive issues, eczema, and allergies, and anyone on a GLUTEN-FREE or CASEIN-FREE diet.

I work with a lot of families with children on the Autistic Spectrum in my private practice in Takoma Park, MD, helping moms and dads bring their children to balance through food. One of the issues children and adults on the Autistic Spectrum or with AD/HD share is a compromised gut and difficulty digesting different molecules. Most people know about the issues with gluten and casein, but there are other foods that are best kept out of the diet as well. NUTRIENT-DENSE STOCK made well is an important part of a healing protocol for these children. It is healing to the gut lining, high in usable protein and easily absorbed minerals, and acts as a protein sparer among other benefits.

I am teaching a class on The Secrets of Making Nutrient-Dense Stock on Saturday, February 20, from 9:30am-12 noon in Falls Church. To  register, see my page on Class Schedule 2010.

I look forward to cooking with you!

One of the healthiest fats for cooking-beef tallow. A wonderful by-product of making NUTRIENT-DENSE GELATINOUS STOCK.

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making STOCK, aka BONE BROTH tomorrow night in Alexandria!

One of my favorite classes to teach…The Secrets to Making Nutrient-Dense Stock…! I’ll be teaching tomorrow night, Thursday, January 28 in Alexandria, VA. Why do I love STOCK? It is nutritious, delicious, grounding, nourishing and nurturing. It is also a protein-sparer…which means one needs to eat less protein when you cook with STOCK. It is also chock full of easily absorbed MINERALS, which every body needs. And it is a wonderful way to make use of all the bones you have…an act in sustainability. STOCK made well is the foundation of good soups, sauces, and gravies. It is one of the first foods I suggest to moms when weaning their little ones.

cooled stock-gelatin!

Rich gelatin from beef stock made well.

You need good bones to make good STOCK…don’t try to make it from bones produced from cows on feedlots, or chickens in battery cages. First of all, it won’t work. Second of all, it won’t be nutrient-dense! Meat and bones from animals in CAFOs are nutritionally inferior. Perhaps most important, STOCK is healing food. One cannot get healing food from animals that were treated with antibiotics or hormones, or fed the wrong food, or, just plain not treated well.

Hope to see you in Alexandria. If you would like to register, go to the page that lists the Class Schedule for 2010.

Happy and Healthy eating!

beef tallow and gelatin

beef tallow-a healthy fat to cook with!

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upcoming classes January and February 2010!

Hello all,

Just wanted to let you know about the classes I will be teaching in January and February.

I will kick off the year with a  Lacto-fermentation class in Reston on Thursday, January 7, 7-9:30pm…a Secrets to Making Nutrient-Dense Stock class on Thursday, January 28, same time, in Alexandria. On Saturday, Feb 6, I will be teaching my NEW TECHNIQUES for Soaking Beans and Whole Grains class and on the 27, it will be a REAL Condiments (Lacto-fermented, of course!) class in Alexandria. For details on what the classes will cover and to register, see my SCHEDULE OF CLASSES page.

I look forward to cooking with some of you very soon! All the best to you for a wondrous, wonder-full, delightful, abundant, joyous and deliciously healthy 2010!

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