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Tink's Beef Broth Recipe

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
10/28/2012 09:57 PM

Greetings from Tink World!

Wow! This cold weather is not what the doctor ordered. While the cool down is nice, the lows being in the 30’s isn’t exactly what we were hoping for. Rain would have been nice!

Since it is cold, it’s time to start changing the menu a little. It’s time for soups, stews and chili. What we like to do is keep beef broth/stock on hand this time of year. It’s nice to have broth on hand for the stews and soups instead of having to make the broth and delay making that beef stew you’d been craving.

Don’t know how to make broth? Have no fear, Tink is here and she thought she would share an easy broth recipe with you. beefbones3_sm.png

What you’ll need:

1 pack of Tink’s Dog Bones 

2 packs of Tink’s Meaty Soup Bones

2 onionssoupbones1_sm.png


Himalayan Pink Salt


Olive oil

After the bones are thawed, lay them on a baking sheet and cover them with olive oil. Then, sprinkle with garlic, salt and pepper. Brown the bones in the oven at 350 degrees for 10-15 minutes. Keep an eye on the bones because you may need to flip the meaty soup bones to brown both sides. This step is what gives the broth its brown color. Otherwise, the broth could be green (since our cows are 100% grass fed).

Once the bones are finished in the oven, it’s time to get them in the crock pot. Place the bones and the juice that cooked out into the crock. Slice the onions and add them to the pot. Cover contents of the pot with water. The water will almost fill up the crock pot (at least ¾ of the way to the top). Add more garlic, salt and pepper. You don’t want too much of any one spice so that you can easily spice it up later. Place the lid on the pot and cook on low for 21-24 hours.

That’s it! Making broth is quite easy. Some people use marrow bones instead of the meaty soup bones. We use the meaty soup bones because not only do you get the marrow, but you get the wonderful meat. The meat from the leg shank is tender and very flavorful.

Once the broth is made, you can freeze it, can it or go ahead use it. Each recipe will make enough broth for two stews and/or soups or one big recipe.

As for markets, Team Tink will be at the Decatur Farmers Market on October 31. The hours of the market change this week and will be from 3-6 p.m. Be sure to wear your costume and come to the market not just to shop, but to enjoy bobbing for apples, treats from vendors and more! Then, on Saturday, November 3, Team Tink will be at the Washington Farmers Market. The hours are 9 a.m. to noon behind the courthouse.

Well, that’s all for now! Have a great week! We’ll see you at the market. 

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